Shrimp and Field Pea Purloo

By: Hannah Lee Leidy

Purloo is a mainstay at Benne on Eagle. It showcases rice’s stovetop flexibility: easily cooked in concert with other ingredients, first uncovered and then lid-on. The beauty of this recipe is that it can be made with a range of rice (just stick with long grain) and whatever vegetables you have on hand.

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Serves 4 to 6

  • 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 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
  • Scallions, sliced
  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.
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