Title: PERLOW
  Categories: Shrimp, Seafood, Main
       Yield: 4 Servings
  
     1/2 lb Bacon chopped
       2 md Onions, chopped
       1 tb Minced garlic
       1 md Red pepper seeded, minced
       2 c  Chopped tomatoes
            Salt & pepper
     1/2 ts Thyme
       7    Drops of tabasco
   1 1/2 c  Lon-grain white rice
       2 c  Water
       1 lb Shrimp shelled and cut into
            Pieces
            Minced fresh parsley for
            Garnish
  
    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.
  
 

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