Shrimp Pilau (pronounced in "perlow" in St. Augustine)

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Traditional Menorcan dish St. Augustine style

Preparation time: 20 min
Cooking time: 30 min

Difficulty: Easy - for beginners
Serves: 6-8


1 lb large shrimp, shelled, deveined and beheaded
3 strips chopped bacon
2 small links chorizo, sliced
2 3/4 cups Chicken Broth
1 10 oz can chopped tomato with juice
2 cups rice, well washed
1/2 cup onion, chopped
1/2 cup celery, chopped
2 garlic cloves, minced
2 small datil peppers (or scotch bonnet or habanero) seeded for less spicy, minced
1/4 cup chopped pimento
1 T datil pepper sauce
1/4 cup champagne or white wine vinegar
salt, pepper, celery salt to taste


Brown bacon and chorizo in heavy skillet. Add the onions and celery and brown. Then add the datil pepper and garlic and brown until all are soft. Add celery salt and some salt and pepper. Set aside and add chopped pimento while pan is warm. Place chicken broth and can of chopped tomato in large kettle and heat to just boiling. Add a little salt then vinegar and rice. Cover and reduce to simmer for 20 minutes. After 20 mintues, top rice with the drippings mixture and then the shrimp. Cover and steam until rice and shrimp are cooked (about 10 minutes). Check in this final stage to see if more liquid is necessary. Stir thoroughly and serve with hot sauce.


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