Shrimp Pilau



  • 1 1/2 pounds unpeeled large shrimp
  • 6 cups water
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 2 carrots with tops, each cut into 3 pieces
  • 2 celery stalks, each cut into 3 pieces
  • 1 onion, quartered


  • 3 tablespoons butter
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped celery
  • 1 green pepper, chopped
  • 2 cloves of garlic, mashed
  • 1/2 teaspoon crushed red pepper
  • 1 (15-ounce) can whole tomatoes, undrained and chopped
  • 1 1/2 cups uncooked long-grain rice
  • 1 teaspoon salt
  • 3 tablespoons chopped fresh parsley


  1. To prepare broth, peel shrimp, reserving shells. Set shrimp aside.
  2. Combine shrimp shells, water, and next 7 ingredients (water through quartered onion) in a large Dutch oven; bring to a boil. Reduce heat to medium; cook until reduced to 3 cups (about 40 minutes). Strain broth through a sieve into a bowl, and discard solids.
  3. To prepare pilau, melt butter in pan over medium heat. Add chopped onion, celery, green pepper,and garlic and sauté 5 minutes. Stir in red pepper and tomatoes, and cook 5 minutes.
  4. Stir in broth, rice, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Fluff rice with a fork. Stir in shrimp; cover and cook 3 minutes or until shrimp are done. Sprinkle with parsley.

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