The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Shrimp and Field Pea Purloo


½ cup bacon lardons

1 large onion, diced

2 celery stalks, diced

1 red bell pepper, diced

2 garlic cloves, minced

1 cup sprouted field peas

1 cup red rice (or another heritage variety)

½ cup white wine

1½ teaspoons kosher salt

1 teaspoon smoked paprika

2 teaspoons ghee

4 cups shrimp stock, divided

2 pounds ruby red shrimp, peeled and deveined

1 bunch parsley, chopped

Salt and black pepper

Sliced scallions


  1. In a large cast-iron skillet over medium-low heat, cook bacon for 5 minutes. Remove bacon with a slotted spoon and set aside. In rendered fat, sauté onion, celery, and red bell pepper until onion is translucent, about 7 minutes. Add garlic, sprouted peas, and rice and cook, stirring often, for 3 minutes. Add white wine, salt, and paprika and stir continuously for 4 minutes. Add 2 cups of the stock and simmer, stirring occasionally, until rice has absorbed nearly all of the liquid. Add remaining 2 cups stock and simmer, stirring occasionally, for 10 minutes.
  2. Once liquid is nearly absorbed, arrange shrimp over rice in a single layer. Reduce heat to low, cover, and cook until shrimp is cooked through, about 7 minutes. Remove from heat and stir in parsley. Season to taste with salt and black pepper. Serve topped with scallions.
From Great Grains.
Print Recipe