Low Country Pilau with Shrimp and Georgia Pecans
- Yield: 6 servings
- 6 strips bacon, halved
- 1large onion, finely chopped
- 1 green bell pepper, seeded and chopped
- 1/4 to 1/2teaspoon hot red pepper flakes
- 6 garlic cloves, thinly sliced
- 2cups long grain rice, well rinsed
- 1teaspoon dried thyme
- 1 bay leaf
- 3/4teaspoon salt
- 3sprigs parsley plus 2 tablespoons chopped
- 3 1/2cups water
- 2teaspoons vegetable oil, separated
- 1cup Georgia pecan halves
- 1/4teaspoon chili powder
- 1 1/2pounds large shrimp, peeled and cleaned
- In a large Dutch oven, cook bacon over medium heat until crisp and lightly browned. Remove bacon strips and set aside. Add onion and green pepper to bacon drippings in heavy saucepan and sauté until softened, about 5 minutes.
- Add the pepper flakes and half the garlic to onion mixture and cook 1 minute. Stir in rice, thyme, bay leaf, and salt. Cook 2 minutes, stirring occasionally. Add the parsley sprigs and water and heat to boiling. Reduce heat to a low simmer and cook, covered, until rice is tender, 20 to 25 minutes.
- Meanwhile, in a large skillet heat 1 teaspoon oil over medium heat. Add the pecans, chili powder and a pinch of salt. Cook just until pecans are toasted and fragrant; remove from skillet and set aside.
- Add remaining teaspoon oil to skillet. Stir in remaining garlic, the shrimp and a pinch of salt. Saute until shrimp are pink and just cooked through. Remove skillet from heat and cover to keep shrimp warm.
- When rice is cooked, remove parsley sprigs and bay leaf. Stir half the shrimp and pecans into rice, then transfer mixture to a large serving platter. Top platter with remaining shrimp, pecans, the chopped parsley and finally the reserved strips of bacon. Serve immediately.
Recipe courtesy of the Georgia Pecan Commission