Lowcountry US · Dinner

Shrimp perloo

Name: Shrimp perloo
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Lowcountry US
Ingredients: 1 1/2 pounds large shell-on shrimp; 5 cups water; 4 slices thick-cut bacon, diced; 1 large yellow onion, finely diced; 1 green bell pepper, finely diced; 2 celery stalks, finely diced; 3 garlic cloves, minced; 1 14-ounce can diced tomatoes, drained; 2 cups Carolina Gold or other long-grain white rice, rinsed and drained; 1 1/2 teaspoons kosher salt; 1 teaspoon fresh thyme leaves; 1/2 teaspoon black pepper; 2 bay leaves; 1/4 teaspoon cayenne pepper; 3 scallions, thinly sliced; 1 lemon, cut into wedges

A Lowcountry one-pot rice dish enriched with shrimp-shell stock, bacon, tomato, aromatics, and sweet shrimp folded in only when the rice is nearly done.

About 1 hr 35 minTotal

About 1 hr 25 minActive

$$Cost

ModerateDifficulty

Makes 6 servings

Equipment

Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Best value covered pot
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43
View at Amazon
Another workable path: Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched capacity, lid fit, oven rating, heat retention, maneuverability, care, stable model identity, and usefulness outside bread baking. Kwilt has not baked with this pot.
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43: The six-quart capacity, heavy cast-iron body, and fitted lid create the enclosed high-heat environment used by these bread methods while remaining useful beyond baking. Trade-off: At more than thirteen pounds it is demanding to move when hot, and the enamel needs gentler utensils and hand washing.
Another workable path: Bake on a preheated heavy sheet pan under an inverted oven-safe metal bowl, keeping face and hands clear when removing the hot cover.
Sources
Lodge six-quart Essential Enamel specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

1 1/2 pounds large shell-on shrimp
5 cups water
4 slices thick-cut bacon, diced
1 large yellow onion, finely diced
1 green bell pepper, finely diced
2 celery stalks, finely diced
3 garlic cloves, minced
1 14-ounce can diced tomatoes, drained
2 cups Carolina Gold or other long-grain white rice, rinsed and drained
1 1/2 teaspoons kosher salt
1 teaspoon fresh thyme leaves
1/2 teaspoon black pepper
2 bay leaves
1/4 teaspoon cayenne pepper
3 scallions, thinly sliced
1 lemon, cut into wedges

Instructions

Peel and devein shrimp, reserving shells. Simmer shells in the water for 20 minutes, strain without pressing, and measure 3 1/2 cups stock; add water if needed. Keep shrimp cold.
Cook bacon in a until crisp; transfer with a slotted spoon. Cook onion, bell pepper, and celery in the fat until soft, 8 minutes. Add garlic for 30 seconds, then tomatoes and cook until their liquid evaporates.
Stir in rice, salt, thyme, pepper, bay leaves, and cayenne. Add hot shrimp stock, bring to a simmer, stir once, cover tightly, and cook over low heat without opening for 15 minutes.
Scatter shrimp over the rice, cover, and cook 4 to 6 minutes until shrimp reach 145°F and rice is tender. Rest off heat 10 minutes. Remove bay leaves, gently fold in bacon and scallions, and serve with lemon.

South Carolina LowcountryGullah Geechee and Lowcountry cooking traditions

From the table

About this recipe

Perloo, also written purloo or pilau, is a Lowcountry one-pot rice tradition shaped by West African rice knowledge and Gullah Geechee cooking; seafood or meat seasons the same pot in which the rice absorbs its stock.

Perloo—also spelled purloo or pilau—is a Lowcountry rice tradition with deep West African connections, not simply a local spelling of jambalaya. Gullah chef Charlotte Jenkins describes its essential idea as meat or seafood cooked with rice in one pot. Carolina Gold is preferred, but package hydration can vary. This Kwilt version follows the reviewed household adaptation: Center the Lowcountry one-pot form described by a Gullah chef, using shrimp-shell stock and controlled tomato moisture while protecting shrimp texture.

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