Shrimp Perloo

How to make Shrimp Perloo Recipe

4 SERVINGS

Ingredients:
1/4 cup Bacon, 1/2 inch (1.2 cm) pieces
1 1/2 cups Onions, 1/2 inch (1.2 cm) dice
2 cups Tomatoes, peeled, seeded, chopped
1/2 teaspoon Red pepper flakes
3/4 cup Long-grain rice
2 cups Clam juice
16 ounces Shrimp (16–20 count), peeled, deveined
1/4 cup Parsley, chopped
1 1/2 tablespoons Lemon juice
to taste Salt and black pepper

Method:
Render the bacon over medium heat and cook until crisp. Remove to paper towel lined plate.

Drain all but 2 tablespoons (1 ounce, 28 ml) of fat from pan.

Add the onion and sauté, stirring occasionally, 10 minutes.

Add the tomatoes and red pepper flakes, and cook 5 minutes.

Stir in the rice and clam juice. Bring to a boil, reduce to a simmer, and cover. Cook 20 minutes.

Stir in the shrimp and fluff the rice. Remove from the heat and cover; let set 10 minutes (the heat from the rice should cook the shrimp).

Add the parsley, lemon juice, and reserved bacon. Correct seasoning and serve.