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March 18, 2010

shrimp-sausage-purloo
Shrimp & Sausage Purloo
Served with a big green salad
Serves 4
Prep time: 25 minutes
Total time: 50 minutes

    Shopping List

  • 1 large onion
  • 1 large green bell pepper
  • 1 shallot
  • 1 head lettuce such as escarole, curly endive, or other winter variety
  • 8 oz. frozen okra or frozen green beans
  • 1 cup long-grain white rice
  • 4 oz. best quality bacon, (preferably organic and nitrite free)
  • 8 oz. smoked sausage, such as kielbasa
  • 1-1/2 lbs. small shrimp

    Pantry Items

  • Black pepper
  • Dijon mustard
  • Extra-virgin olive oil
  • Red wine vinegar
  • Sea salt
  • Worcestershire sauce

    Suggestions

  • Wine:  Try a Dolcetto with this
  • Dessert:  Lemon Ice Cream with Chocolate Sauce

    Game Plan:

  • When you walk in the door
    • Put the bacon in the freezer
    • Don’t refrigerate the kielbasa
    • Get out Pantry Items
    • Get out Tools
    • Assemble the ingredients
    • Open the wine
  • Prep
    • Peel the shrimp. Devein them if necessary, put them in a bowl and add 3 tbsps. Worcestershire sauce.  Toss and refrigerate.
    • Peel and dice the onion.
    • Core, seed, and dice the green pepper.
    • Peel and thinly slice the shallot.
    • Slice the frozen okra into 3/8-inch rounds.  If you’re using frozen beans, cut them into 1-inch long pieces.  Re-freeze until you’re ready to cook them.
    • Discard any damaged lettuce leaves.  Separate the leaves from the lettuce, rinse and spin them dry.  Tear the lettuce into large bite-size pieces.
    • Rinse the rice in the strainer until the water runs clear.
    • Dice the bacon.
    • Cut the kielbasa into 3/4-inch thick rounds.
    • Line a plate with paper towels.
  • Start Cooking
    • Put the bacon into a heavy skillet over medium-high heat.  When it starts to sizzle, reduce the heat to medium and cook it until it has rendered most of its fat, 7 minutes.
    • Transfer the bacon to the plate lined with paper towels to drain.
    • Add the onion and the bell pepper to the bacon fat and cook, stirring frequently, until the onion is translucent, 3 minutes.  Add the frozen okra and the kielbasa and stir.
    • Add the rice to the pan and cook, stirring, for 2 minutes.
    • Add 2 cups water, ½ tsp. salt, several grinds pepper and the cooked bacon.  Cover and cook until the rice is plump through and has absorbed the water, 20-25 minutes.  Check the rice occasionally to see if it needs more water and add 1 tbsp. at a time, if necessary.
    • While the rice is cooking, make the vinaigrette.  Put the shallot, a pinch of salt and the mustard in a bowl.  Whisk in 1 tbsp. vinegar.  Whisk in 1/4 cup olive oil.  Taste for seasoning.
    • Check the rice.  Add water if necessary.
    • You’ve got time now to set the table.
    • When the rice is cooked, stir in the shrimp and Worcestershire sauce.  Cover and cook for 3 minutes.
    • Whisk the vinaigrette and add the lettuce.  Toss, toss, toss and take it to the table with the wine.
    • Dinner is ready!  Either take the purloo to the table in the pan, transfer it to a serving dish, or serve plates.

    • Wow that was fast, let’s eat!

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