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Shrimp Pilau

  • Yield: 4 servings 1x


This recipe takes time and focus but is so worth it.


  • 1 lb shrimp (shelled, deveined, shells reserved)
  • 4 cups veggie or chicken stock
  • 2 ea bay leaves
  • 1/2 tsp thyme (dried)
  • 2 tbs peanut oil
  • 1 cup bacon (diced)
  • 1 large sweet onion (diced)
  • 1 large red bell pepper (diced)
  • 1 medium poblano pepper (diced)
  • 1 small jalapeño pepper (diced)
  • 1 cup scallion, green parts (thinly sliced)
  • 1 cup long grain white rice (uncooked)
  • to taste salt & pepper



  1. In a non-reactive pot over medium-high heat, place shrimp shells along with the stock, bay leaves, and thyme and bring to a simmer.
  2. Simmer for 20 minutes and strain.
  3. Measure the stock. If there is more than 2 1/2 cups, continue to simmer until it is reduced to 2 1/2 cups.
  4. Reserve.


  1. Preheat oven to 350 degrees.
  2. Heat peanut oil over medium-high heat in an oven proof pan with a cover.


  1. When hot, add the bacon and sauté, turning until it is lightly browned.
  2. Remove the bacon from the pan and place on a paper towel to drain.
  3. Remove all but 4 Tbs of fat from the pan and reserve.
  4. Add the onions, peppers, and scallions to the pan.
  5. Sauté until lightly browned, stirring occasionally.
  6. Add the rice and stir until it is coated with fat and begins to color.
  7. Add the stock and bring to a simmer.
  8. Stir in the bacon


  1. Cover and bake in oven for 20 minutes.
  2. Sauté the shrimp in the remaining oil.
  3. Remove pilau from the oven, place shrimp on top and serve.


Source:  Louis Osteen's Charleston Cuisine


  • Calories: 440
  • Fat: 11.24 g
  • Carbohydrates: 57.01 g
  • Protein: 26.35 g
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