Serves 6
60 min
Smoky Shrimp Purloo
Recipe GLPR83c0fdf9c7f573
A sophisticated Low Country dish combining sweet shrimp with the deep, smoky flavors of clams and trout. Head-on shrimp are used to build a rich broth while tender shrimp meat and flaked smoked fish are folded into Carolina Gold rice, creating a complex one-pot meal with layers of umami and smoke.
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Ingredients
18 large head-on shrimp (about 2 1/4 pounds), shelled, deveined, heads and shells reserved
2 tablespoons peanut oil
1/4 cup drained smoked baby clams (from one 3-ounce can)
1 cup finely chopped onion
3 garlic cloves, thinly sliced
1 1/2 cups Carolina Gold rice (10 ounces)
4 ounces smoked trout or catfish, skinned and flaked
2 fresh bay leaves or 1 dry bay leaf
Kosher salt to taste
Directions
Place the reserved shrimp heads and shells in a pot with 5 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain through a fine-mesh sieve, pressing gently on the shells to extract all liquid. You should have approximately 4 cups of broth. Set aside.
Heat the peanut oil in a large heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, add the chopped onion and cook, stirring occasionally, until softened and beginning to caramelize, about 6 minutes.
Add the sliced garlic to the pot and stir continuously for 30 seconds until fragrant. Do not allow the garlic to brown.
Stir in the drained smoked clams and the Carolina Gold rice. Toast the rice in the oil and aromatics for 2 minutes, stirring frequently, until the grains become lightly golden.
Pour the reserved shrimp broth into the pot and add the bay leaf. Bring to a boil over high heat, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 18 to 20 minutes until the rice is nearly tender and most liquid is absorbed.
Gently fold the reserved shrimp meat and flaked smoked fish into the partially cooked rice. Continue cooking covered for 3 to 4 minutes, until the shrimp are just cooked through and opaque, with an internal temperature of 145F, and the rice is fully tender.
Remove from heat and let rest, covered, for 5 minutes. Remove the bay leaf. Season with kosher salt to taste and serve immediately.
