This was a wonderful weekend and I just don't know what could have made it any better! The weather was in the 80's and the daffodils are in full bloom. I just had to bring a little bit of that heaven into my classroom today! Brooke and Brice came in from Charleston and mama was in the kitchen cooking up lots of meals! I don't know why I feel like I've got to feed my family the whole time they are home....I guess it's just a mother thing...plus the fact that I have no one to cook for during the week with hubby traveling, so when they are all home, I'm in the kitchen. Friday night we had a favorite family recipe. It's actually a recipe from The Wreck of the Salty Dog Cafe in Hilton Head Island, SC. It's one of those one pot meals that goes a long way and is delicious with every mouthful...and if you love shrimp and sausage...you're gonna love this recipe. My advice on this recipe is this . . . chop everything first and then start cookin'!
Salty Dog's Shrimp Purloo
8 slices bacon, diced (now any recipe that starts off with 8 slices of bacon has got to be good!)
1 lb. med to large shrimp
1 1/2 cups long grain rice
1/2 cup wild rice
1 cup onion diced
1 tablespoon garlic, minced
2 cups diced fresh tomatoes with juice
2 tablespoons tomato paste
1 lb. smoked beef sausage or kielbasa - sliced in about 1/2" - 1" rounds
1 tablespoon Worchestershire sauce
1/4 tsp. cayenne pepper
1 tablespoon sugar
Salt and pepper to taste and a few dashes of hot sauce if you like (I usually let everyone just add their own hot sauce to their plate because I don't like hot stuff!! The cayenne pepper adds enough kick for me!)
Before you begin your sauce go ahead and cook your 2 cups combined white and wild rice as you normally would. I use a rice steamer which makes it perfect everytime!! Now for the sauce....
First, cook bacon in pot until crisp. Remove bacon but leave drippings. Add onion and cook 1 minute. Then add garlic and cook another minute. Add tomatoes and tomato paste and stir to combine. Next add tomato paste, worchestershire sauce, and sugar and simmer on low heat (covered). You may want to adjust your flavors to your liking. This is the sauce. Now that you've made the sauce, it's time to make the purloo. (I don't spell purloo like they do in this recipe...I don't know which is correct but I spell it perlo!)
In a large pan saute 1 lb shrimp in 2 tablespoons butter until they are all pink. Remove from pan and add sausage. Saute sausage until it is a little brown (it's already done you just want to heat and brown it a little). Add the shrimp back into the large pan, add cooked rice, sauce and fried bacon. Stir well and season with salt/pepper and cayenne pepper. (I usually don't use quite a 1/4 tsp cayenne because I'm not one for hot food so season as you like)
I served oven roasted asparagus and garlic toast with the perlo and it was delicious.