St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Low Country (Minorcan) Shrimp Perloo (Pilau): 

2 onions (chopped) 
1 bell pepper (ditto) 
1 clove garlic 
1 or 2 celery stalks (chopped) 

(everything on the coast starts with this list of ingredients) 

1/4 lb salt pork, country ham or andouille sausage/ chorizo, whatever... 

Sautee vegetables in a little olive oil. 

Cook 2 lbs of long-grain white rice (none of that fancy anglican brown stuff) 
  in 2 cups shrimp broth. 
  (shrimp broth = shells from the shrimp you're gonna throw in the rice) 

1 or 2 quarts water 1 cup wine (dry), 
salt, pepper, seafood seasoning (commercial) 
1/2 lime or lemon 1 onion 1 carrot 2 stalks celery 
and a couple of hot peppers - boil 45 minutes or so and then strain & drain. 

(You can freeze this stuff for several months and it won't kill anyone) 

and one can of tomatoes (I use Rotel Tomatoes w/Green Chilies). 
1 datil or other hot pepper 
1 hard-cooked egg 

add 1 1/2 to 2 lbs shrimp when the rice is almost done. 
Cover and steam the shrimp in the rice for 5 to 6 minutes, tops. 

Garnish with parsley or something. 

Serve with beer. (personal preference) 

Any questions? 

- pax bon gustum - 
Andrew H. Auld; Lockport NY (urp!) 

Date: Sat, 6 Nov 1999 
Subject: More Recipies (was: Another update) 
From: "Andrew H. Auld"