I love delving into traditional recipes from the South, learning new things or rediscovering classics. Perloo (pronounced purlow, and sometimes spelled that way, or pilau, or any number of variations) is a dish I first heard of when my brother returned from a trip to South Carolina and suggested that I figure out how to make it. He described is as kind of a jambalaya or dirty rice, but somehow different. So over the years, I have read recipes and fiddled around with the idea, but never really understood it. Until I traveled to South Carolina and had a version of perloo in Charleston. Perloo, you see, comes in all shapes and sizes. Chicken, duck, shrimp, oyster sausage or a combination. The one I ordered had several main ingredients, in a flavorful bed of rice. I settled on shrimp perloo, because I love the combination of big, juicy shrimp and rich, seasoned rice, plus the shrimp give it a low country feel.
I’ve streamlined more traditional recipes to produce the rich flavor that could be a great party dish or a weeknight meal. If you can get your hands on some Carolina Gold rice, use that for an authentic version, but long grain white works for me. I find good seafood stock made with shrimp at the grocery, but use a flavorful vegetable stock if you can’t. Of course, it you have fresh, head on shrimp, you can go full traditional and make your own stock with the heads and shells.