Stock up on plenty of produce and herbs to serve this hearty Lowcountry supper.
Shrimp, Okra, and Sweet Corn Purloo
Makes 6 to 8 Servings
- 1 tablespoon olive oil
- 4 slices thick-cut hickory-smoked bacon, chopped
- 1 cup diced yellow onion
- ½ cup diced red bell pepper
- ½ cup diced celery
- 1½ teaspoons minced garlic
- 1 (32-ounce) carton seafood stock
- 2 cups sliced fresh okra (8 to 8½ ounces)
- 1½ cups sweet corn kernels, cut from cob
- 1½ cups long-grain rice
- 2 tablespoons fresh thyme
- 2 tablespoons fresh oregano
- 2 dried bay leaves
- 2½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon paprika
- ¼ teaspoon ground red pepper
- 1 pound large fresh shrimp, peeled and deveined (tails on)
- Garnish: fresh thyme
- In a large enamel-coated Dutch oven, heat oil over medium heat. Add bacon and cook until crisp. Using a slotted spoon, remove bacon and let drain on paper towels.
- In same Dutch oven, add onion, bell pepper, celery, and garlic; cook over medium heat until just soft, 1 to 2 minutes. Add stock, scraping bits from bottom of pan. Add okra, corn, rice, thyme, oregano, bay leaves, salt, black pepper, paprika, and red pepper. Bring to a boil, cover, and reduce heat to simmer. Cook, stirring occasionally, until most of liquid is absorbed and rice is almost tender, 9 to 11 minutes.
- Reduce heat to low. Add shrimp; cook, covered, until shrimp are pink and firm and remaining liquid is absorbed and rice is tender, 4 to 6 minutes more. Discard bay leaves. Sprinkle bacon on top. Garnish with thyme, if desired. Serve hot.