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Mary Kay Krell
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Hampton Plantation Shrimp Pilau

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Friday, November 10, 2006

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Charleston Carriage House, 1989
James Asher
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Hampton Plantation Shrimp Pilau
Mrs. Paul Seabrook (Harriott Horry Rutledge)


Charleston Receipts
A. J. Stoney, Editor, 1972, Junior League of Charleston, SC, Inc.

4 slices bacon
1 cup rice (raw)
3 tablespoons butter
1/2 cup celery , cut small
2 cups shrimp (cleaned)
2 tablespoons chopped bell pepper
Salt and pepper to taste
1 teaspoon Worcestershire
1 tablespoon flour
Water for rice (about 1 3/4 cup or package directions)

Fry bacon until crisp. Save to use later. Add bacon grease to water in which you cook rice; [cook rice according to package directions].
In another pot, melt butter, add celery and bell pepper. Cook a few minutes; add shrimp which have been sprinkled with Worcestershire sauce and dredged with flour. Stir and simmer until flour is cooked. Season with salt and pepper. Now add cooked rice and mix until rice is "all buttery" and "shrimpy." You may want to add more butter. Into this stir the crisp bacon, crumbled. Serve hot. Serves 6.
 

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