Shrimp Perloo
Created by dienia b on November 2, 2014
- Servings: 8
- Prep Time: 15m
- Cook Time: 1.5h
- Recipe #15502
Ingredients
- STOCK
- 2 quarts water
- 1 cup white wine
- 2 stalks celery, with leaves
- 1 carrot
- 1 yellow onion
- Salt & pepper
- 1/2 whole lemon
- Shells from the shrimp
- BASE
- 2 yellow onions, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 1 garlic clove, minced
- 1/4 pound cooked ham (chopped)
- 2 tablespoons oil
- 1 tablespoon fresh minced parsley
- 2 pounds raw shrimp (peeled, peels for stock)
- 1 can (15 ounce) Rotel tomatoes & chilies
- 2 cups rice
- 4 cups stock
- 1 large egg (hardboiled, chopped)
How to Make
-
Step 1: Cook stock for 45 minutes.
-
Step 2: Saute veggies. Add rice, soup stock, tomato and ham and cook 20 minutes covered.
How to Make
-
Step 3: Mix in shrimp last 5 minutes of cooking.
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Step 4: Sprinkle on parsley and egg.