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Shrimp Purloo
Ingredients
Serve 4-6
2 TABLESPOONS PLUS 1 TEASPOON OLIVE OIL, DIVIDED
1/2 CUP (3 OUNCES) DICED SMOKED COUNTRY HAM, SUCH AS BENTON’S
2 CUPS THICKLY SLICED OKRA (FROM ABOUT 1/2 LB)
1 CUP DICED ONION
2 CLOVES GARLIC, THINLY SLICED
1 (14-OZ) CAN FIRE-ROASTED DICED TOMATOES, DRAINED
1 1/2 CUPS CAROLINA GOLD RICE
1 1/2 CUPS CHICKEN, VEGETABLE, OR SEAFOOD BROTH
1/2 LB LARGE SHRIMP, PEELED AND DEVEINED
PINCH CAYENNE, OR TO TASTE
1 TEASPOON FRESH THYME LEAVES
COARSE KOSHER SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE
1 TABLESPOON FINELY CHOPPED CHIVES
1 TABLESPOON FINELY CHOPPED PARSLEY
HOT SAUCE, TO SERVE
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Instructions
1
Preheat oven to 350˚F.
2
Place rice in a medium bowl. Rinse under cold running water until the water runs clear, about 2-3 minutes, agitating the grains with your fingers. Drain.
3
Heat a 3.5-qt Dutch Oven over medium heat. Add 2 tablespoons olive oil and diced ham and cook, stirring occasionally, until the fat renders and the ham begins to turn crisp and brown around the edges, about 3-4 minutes. Add sliced okra and cook over medium heat, stirring only once or twice, until lightly charred and beginning to soften, about 5 minutes.
4
Add onion and garlic and cook until softened, about 3 minutes. Stir in drained tomatoes and about 1 teaspoon coarse kosher salt and reduce heat to medium-low. Cook until tomatoes are soft and jammy, about 4-5 minutes. Stir in rice until evenly coated, then add broth. Bring to a simmer, then taste and season with pepper and additional salt if necessary.
5
Cover with the lid and transfer to the preheated oven. Cook until rice is tender, about 30 minutes.
6
Meanwhile, peel and devein shrimp. Place in a bowl and toss with remaining 1 teaspoon olive oil, cayenne, thyme; season with salt and pepper.
7
When rice is cooked, remove the lid and scatter shrimp across the top. Immediately replace the lid and return the pot to the oven until shrimp are cooked through, about 6-8 minutes longer.
8
Remove from the oven and fluff rice with a fork, gently tossing everything together. Garnish with chives and parsley and serve with your favorite hot sauce.
