Shrimp Pilau
This rich, savory Lowcountry "per-loo" is a Charleston favorite.
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Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Stove
- Pot
- Fine-mesh sieve
- Paper towel
- Measuring cup
- Spoon
- Refrigerator
Ingredients
- 2 lb. fresh shrimp, heads and shells on
- 2 large yellow onions, finely chopped
- 1 carrot, chopped
- 1 bay leaf
- Salt
- freshly ground black pepper
- 8 slices bacon, cut into small pieces
- 1 green bell pepper, finely chopped
- 1 1⁄2 cups long-grain rice
- 3 large ripe tomatoes, peeled, seeded, and chopped
- 1⁄4 cup chopped fresh parsley
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