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“Comfort food from the Atlantic coastal South. Sometimes pronounced "perloo", recipe comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 cup bacon, diced
  • 2 tablespoons onions, peeled and minced
  • 2 12 cups tomatoes, cooked (canned is fine)
  • 1 cup rice
  • 1 lb shrimp, cooked and peeled

Directions

  1. Fry bacon until crisp; remove and cook onion in bacon fat until translucent.
  2. Add tomatoes and rice; mix well, cover and heat to boiling point.
  3. Lower heat and simmer 20 minutes, stirring occasionally with a fork to prevent sticking.
  4. Set in a warm place where there is no danger of scorching for another 20 minutes to allow the rice to become fluffy.
  5. Add shrimp and bacon; place in a casserole dish and bake at 350F for 15 minutes.

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