Here is the receipe that my mother taught me. She is a wonderful cook, and is extremely particular about ingredient brands. I will name brand names, because we feel they do make a difference. Other people may use what they like.
Perlleaux is pronounced "purlow" and is the Cajun spelling -- but in other parts of the country, it's spelled "pilau" or "pilaf."
This recipe feeds 8-10 people. You can cut down ingredient amounts easily, or make lots and have great leftovers (see re-heating notes below).
Ingredients:
5 lbs fresh, deveined shrimp; we use 1/2 lb per person (we like shrimp!)
4 bunches fresh green onions chopped medium
1 lg onion (optional)
1 lb Imperial margerine (yes, 1 pound, yes I know! ) We find margerine has enough salt; you may want to add salt, but you should taste cooked dish before you add salt
3 cups uncooked rice, long grain; You need to cook it before you start your Perlleaux!
3-4 drops Tabasco Hot Sauce
GARLIC: 2-3 tablespoons of minced garlic (we use 3, we like garlic too!)
Minced garlic in the jar is wonderful, and fresh chopped garlic cloves are good. Granulated garlic is okay too BUT powdered garlic is weaker and too full of salt; it may make your dish too salty.
SECRET INGREDIENT:
Zatarain's Liquid CrabBoil 1 lg tablespoon full (more if you like very spicy !)
COOKING:
Approx. 10 min.
What you'll need:
1 lg deep soup pot -- you will be tossing rice & shrimp like a mad person, so a large pot keeps the mess down (LOL)
1 lg serving spoon to stir ingredients
Get ready:
Get your rice ready.
Devein the shrimp and keep them cold.
Chop your onions.
Gather ingredients 'cause this goes FAST.
Ready: Medium heat - no scorching!
Let's Do it!
Melt Imperial margerine, throw in onions, garlic, dashes of Tabasco and saute until the onions almost clear and soft.
Put in the Liquid Crab Boil, and stir SHRIMP time !
Shrimp cook VERY fast -- 2-3 minutes only! PLEASE, trust me ... as soon as they just turn white TURN FIRE OFF!!!
Now, put in half of your pre-cooked rice and STIR STIR STIR STIR!
See margerine at bottom of pot??
Put in MORE rice STIR STIR STIR!
The amount of rice is different every time. You want dish drier, put more rice; more buttery, less rice. Stir some more, checking the bottom to see if you need more rice. If you have time, cover and let it sit for 3-5 minutes -- that makes it all the better! It will stay very hot.
A fresh salad goes great with this dish. Garlic buttered french bread (or Italian).
Iced tea for sure!! I hope you try. IT'S EASY! And DELICIOUS!
FUN :)
Some reheating notes -- shrimp overcooks really easily, so if you reheat, take the shrimp out and reheat the rice dish, and then add the shrimp back in and let the hot rice warm them up.