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This Shrimp Pilau is a wonderful rice main dish, similar to jambalaya.
Hands-on: 30 minutesTotal: 30 minutes
- 4 slices bacon, diced
- 3 Tbsp. butter, divided
- ½ cup chopped celery
- 2 Tbsp. chopped green bell pepper
- 2 green onions, thinly sliced
- Dash dried thyme, crumbled
- 1 lb. medium shrimp, peeled and deveined
- 1 Tbsp. all-purpose flour
- 1 tsp. Worcestershire sauce
- 2–4 Tbsp. chicken broth
- 1 large tomato, diced
- 2 cups hot cooked long-grain white rice
- Salt and ground black pepper
- ½ tsp. curry powder
- Fry bacon in a large, heavy skillet or saucepan until crisp. Transfer to paper towels to drain.
- Add 2 tablespoons butter to bacon drippings left in the skillet. Add celery, bell pepper, and green onions. Continue to cook vegetables until tender, about 5–8 minutes, stirring frequently. Add thyme.
- In a medium bowl, toss shrimp with flour and Worcestershire sauce; add to vegetable mixture. Cook until shrimp is pink, stirring frequently and adding chicken broth to keep mixture from sticking. Stir in tomatoes and hot cooked rice and mix. Add salt and ground black pepper to taste along with curry powder and remaining butter. Heat through and toss with bacon just before serving.