Perlow Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Bacon chopped,
2 medium: Onions, chopped
1 tbsp: Minced garlic,
1 medium: Red pepper seeded, minced
2 cup: Chopped tomatoes,
Salt & pepper,
1/2 tsp: Thyme,
7 Drops: of tabasco,
1 1/2 cup: Lon-grain white rice,
2 cup: Water,
1 lbs: Shrimp shelled and cut into,
Pieces,
Minced fresh parsley for,
Garnish,
Directions:
In a medium sized saucepan fry the bacon over medium heat until the
bacon is crisp. Remove it with a slotted spoon and drain on paper
towels, leaving its fat behind. cook the onions, stirring, in the fat
until it softens; add the garlicand red pepper and cook, stirring,
until the red pepper beginsto soften, 2-3 minutes. add the tomatoes,
salt, lots of black pepper, the thyme, and tabasco. Cook, stirring
occasionally, until the tomatoes begin to fall apart, 5-10 minutes.
add the rice and water and stir. Bring to a simmer, cover, and cook
until the water is is just about absorbed, about 15 minutes. Stir in
the shrimp, cover again, and cook until the shrimp turn pink, 3-5
minutes. Garnishwith the reserved bacon and parsley and serve.
You can also use oysters, clams, scallops, and crawfish.
Source from luhu.jp
bacon is crisp. Remove it with a slotted spoon and drain on paper
towels, leaving its fat behind. cook the onions, stirring, in the fat
until it softens; add the garlicand red pepper and cook, stirring,
until the red pepper beginsto soften, 2-3 minutes. add the tomatoes,
salt, lots of black pepper, the thyme, and tabasco. Cook, stirring
occasionally, until the tomatoes begin to fall apart, 5-10 minutes.
add the rice and water and stir. Bring to a simmer, cover, and cook
until the water is is just about absorbed, about 15 minutes. Stir in
the shrimp, cover again, and cook until the shrimp turn pink, 3-5
minutes. Garnishwith the reserved bacon and parsley and serve.
You can also use oysters, clams, scallops, and crawfish.
Source from luhu.jp