Jumbo Shrimp Perloo Recipe
Smoked Pork, Blistered Cherry Tomatoes, Roasted Peppers, Carolina Gold Rice
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Ingredients
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Seafood
Meat
Vegetables
Grains
Spices
Liquids
Method
Preparation
- 1
Prepare the Ingredients
Peel and devein the jumbo shrimp, if necessary. Chop the smoked pork shoulder into bite-sized pieces. Halve the cherry tomatoes, chop the roasted red peppers, and dice the onion and garlic.
Cooking
- 2
Sauté the Vegetables
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for about 3-4 minutes until the onion is translucent.
- 3
Add the Tomatoes and Peppers
Stir in the halved cherry tomatoes and chopped roasted red peppers. Cook for an additional 2-3 minutes until the tomatoes start to blister.
- 4
Cook the Pork
Add the chopped smoked pork shoulder to the skillet. Season with Cajun seasoning, salt, black pepper, and red pepper flakes. Stir to combine and cook for another 5 minutes.
- 5
Add the Rice
Stir in the Carolina Gold rice and mix well, allowing it to toast slightly for about 1-2 minutes.
- 6
Add the Broth and Shrimp
Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes.
- 7
Finish with Shrimp
After 15 minutes, uncover the pot and add the jumbo shrimp. Stir gently, cover, and cook for an additional 5-7 minutes until the shrimp are cooked through and pink.
- 8
Serve
Remove from heat and let it sit for a few minutes before serving. Fluff the perloo with a fork and serve warm.