Smoky Shrimp Purloo
- ACTIVE: 30 MIN
- TOTAL TIME: 1 HR
- SERVINGS: 6
Chef Sean Brock's take on this classic rice stew has shrimp, smoked trout and clams. He cooks the rice until crispy on the bottom, then uses it as a garnish.
- 18 large head-on shrimp (about 2 1/4 pounds)—shelled and deveined, heads and shells reserved
- 2 tablespoons peanut oil
- 1/4 cup drained smoked baby clams (from one 3-ounce can)
- 1 cup finely chopped onion
- 3 garlic cloves, thinly sliced
- 1 1/2 cups Carolina Gold rice (10 ounces; see Note)
- 4 ounces smoked trout or catfish, skinned and flaked
- 2 fresh bay leaves or 1 dry bay leaf
- Kosher salt
- In a pot, bring 4 cups of water to a boil. Add the shrimp heads and shells and simmer for 20 minutes, skimming off any foam from the surface. Strain the shrimp broth into a bowl and keep warm. Discard the heads and shells.
- In a large enameled cast-iron casserole, heat the peanut oil. Add the clams and cook over moderate heat, stirring, until golden and fragrant, 2 minutes. Add the onion and garlic and cook, stirring, until the onion starts to soften, about 2 minutes. Stir in the rice, then stir in the trout and bay leaves and season with salt. Add enough of the shrimp broth to cover the rice (about 2 1/2 cups) and bring to a boil. Reduce the heat to low, cover and cook until the rice is just tender, 20 minutes.
- Lay the shrimp on the rice in a single layer. Cover and cook until the shrimp are cooked through, 6 minutes. Discard the bay leaves.
- Spoon the rice and shrimp onto plates. Scrape up the crunchy rice crust on the bottom of the casserole, spoon some over the shrimp and serve.
A crisp lager can pair with a wide range of flavors, acting as a palate refresher.