Oyster and Shrimp Purloo – Makes 8 Servings

Shellfish Stock – Makes 1 Quart
1/8 cup peanut oil
3/4 pound shrimp shells
1 rib celery  (coarsely chopped)
1 small  onion   (coarsely chopped)
2 cloves  garlic   (chopped)
1 quart water
1/8 cup dry white wine
1 tablespoon tomato paste
1 sprig parsley
1 sprig thyme
2 each black peppercorns
1 each bay leaf

Heat oil in a stockpot over medium heat. Add shrimp shells and sauté 3 to 4 minutes, stirring until the shells look dry. Add celery, carrots, onions, and garlic, continue to sauté for 2 to 3 minutes. Add water, wine, tomato paste, parsley, thyme, peppercorns, and bay leaf. Bring stock to a boil, then reduce the heat and simmer for 1 hour. Strain the stock through a fine mesh strainer. Return to the heat and boil until reduced to 1/2 quart. Will keep 2 to 3 days refrigerated.   Stock can be frozen up to 6 months.

Oyster and Shrimp Purloo – Makes 8 Servings
6 slices slab bacon  (cooked & drained)
3  tablespoons  butter
1/4  cup green bell pepper  (diced fine)
1/4 cup  celery  (diced fine)
1/2  cup onion (diced fine)
2  cloves garlic (minced)
1/2  pound smoked sausage (diced)
1 1/2  cups rice (long-grained)
2  tablespoon  tomato paste
1 1/2  cups shrimp stock  (see recipe)
1  tablespoon fresh parsley  (chopped)
2  bay leaves
1 teaspoon salt
1  teaspoon black pepper (fresh ground )

One of the most desired rice dishes of the Low Country is the pilau or purloo  pronounced piloe or puhr-loe.  Some purloos require meat, seafood or both. In a large sauté pan fry bacon until crisp. Dice and set aside.  Add onions, celery, garlic and green pepper to bacon drippings and sauté until tender.  Add smoked sausage, shrimp and oysters to vegetable mixture, sauté until shrimp turn pink and oysters curl at the edges.  Add rice, tomato paste and stir; add shrimp stock, oyster liquid and bay leaf. Bring to a boil stirring occasionally.  Season with salt and black pepper.  Cover pan, reduce to low heat and simmer until rice is tender and has absorbed liquid (about 20 to 25 minutes).  Garnish with diced bacon and chopped parsley.

Recipes developed by
Chef Joseph G. Randall
All rights reserved.
Copyright © 3/31/2018



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