Perlow
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Bacon chopped |
| 2 | mediums | Onions, chopped |
| 1 | tablespoon | Minced garlic |
| 1 | medium | Red pepper seeded, minced |
| 2 | cups | Chopped tomatoes |
| Salt & pepper | ||
| ½ | teaspoon | Thyme |
| 7 | Drops of Tabasco | |
| 1½ | cup | Long white rice |
| 2 | cups | Water |
| 1 | pounds | 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 garlic and red pepper and cook, stirring, until the red pepper begins to 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. Garnish with the reserved bacon and parsley and serve.
You can also use oysters, clams, scallops, and crawfish.
Submitted By VERNON PHIPPS On 09-06-95