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Shrimp Purloo

Shrimp, Ham and Okra Purloo

Serves 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


Shrimp, Ham and Okra Purloo

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.


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