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Shrimp Pilau - Shrimp, Tomatoes, and Rice Casserole
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Quick and easy! An authentic taste of down-home Carolina Cuisine for your family's meal! Great dish to bring to pot-lucks or serve on buffet tables!

S. Chokel


  • 1 cup (225 ml) bacon, uncooked and diced
  • 1 small onion, minced
  • 2-1/2 cups (600 ml) canned whole tomatoes, hand crushed and broken-up
  • 1 cup (225 ml) uncooked long grain white rice
  • 1 tsp (5 ml) salt
  • 1/4 tsp (1 ml) pepper
  • 2 cups (475 ml) raw shrimp, peeled and deveined
  • grated parmesan cheese
  • Grease an ovenproof casserole dish, and set it aside.
  • In a heavy bottomed large skillet, fry the diced bacon until it is crisp, and save the fat, remove the bacon, and set it aside.
  • Add the minced onion to the bacon fat until it is beginning to turn limp, but not browned.
  • Then, add the tomatoes, rice, salt, and pepper to the onion. Place on very low simmering heat for about 30 minutes, until the rice cooks.
  • Then, remove the skillet from the heat, stir in the raw shrimp and the cooked bacon and blend them in.
  • Next, turn the shrimp and rice mixture into the casserole dish and place in a 350 degree (175 C.) oven for about 15 to 20 minutes, until the shrimp are cooked.
  • Serve with a good quality grated parmesan cheese sprinkled on top.
Hint: This is delicious with 1/2 cup of finely chopped green pepper added-in with the onion if you like the added flavor of peppers. Also, my family likes this with generous drops of red pepper sauce added to the tomatoes.

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