Shrimp Perloo Recipe

• 4 thick-cut bacon slices (about 6 oz.), chopped

• 2 cups chopped sweet onion (from 1 large onion)

• 1 1/2 cups chopped celery (about 2 large stalks)

• 1 cup chopped red bell pepper (from 1 medium bell pepper)

• 3 tablespoons minced garlic (4 to 6 large cloves)

• 1/2 teaspoon black pepper

• 3 teaspoons kosher salt, divided

• 1/2 cup dry white wine

• 2 (14.5 oz.) cans fire-roasted diced tomatoes, drained well

• 1/2 teaspoon crushed red pepper

• 7 cups seafood stock

• 3 cups uncooked basmati rice

• 3 tablespoons unsalted butter

• 1 1/2 pounds raw medium shrimp, peeled and deveined

• 1/4 cup chopped fresh flat-leaf parsley

Directions

1. Cook bacon in a Dutch oven over medium, stirring often, until crisp, 8 to 10 minutes. Transfer bacon with a slotted spoon to a plate lined with paper towels to drain, reserving 1/4 cup of the bacon drippings in Dutch oven.

2. Increase heat to medium-high. Add onion, celery, and bell pepper to Dutch oven; cook, stirring often, until vegetables soften but haven't begun to brown, about 5 minutes. Add garlic, black pepper, and 1 teaspoon of the salt; cook, stirring often, until fragrant, about 1 minute. Add wine, stirring and scraping to loosen browned bits from bottom of skillet. Add tomatoes and crushed red pepper; cook, stirring often, until most of the liquid has evaporated, about 3 minutes. Stir in stock, rice, and butter; bring to a boil. Reduce heat to low; cover and cook until rice is just tender, 10 to 12 minutes.

3. Remove from heat. Working quickly, gently stir in shrimp; cover and let stand until shrimp are cooked through, 3 to 5 minutes. Stir in remaining 2 teaspoons salt. Top servings evenly with parsley and bacon.

Active Time: 20 min   Total Time: 40 min   Servings: 6

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