Charleston Okra and Shrimp Pilau
A simmered rice dish combining fresh shrimp and okra, a lesser-known but historic Lowcountry pilau variation built around the summer garden and shrimp season.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 12
- carbs
- 44
- protein
- 22
- calories
- 380
Instructions
- 1
Heat the bacon fat in a Dutch oven. Add the onion and cook until soft.
- 2
Add the okra. Cook for 5 minutes, stirring once in a while.
- 3
Stir in the tomatoes and rice. Mix well so the rice gets coated in the fat.
- 4
Pour in the stock. Add the cayenne, salt, and pepper, then bring the liquid to a gentle simmer.
- 5
Cover with a lid and cook on low heat for 15-18 minutes until the rice is almost tender.
- 6
Place the shrimp on top and cover. Cook 5 more minutes until the shrimp turn pink and the rice is fully tender.
- 7
Gently mix everything together. Serve the dish hot.
Chef's tips
Add the shrimp near the end so they do not overcook while the rice finishes. Fresh okra gives the best texture and flavor.
Storage
Refrigerate in an airtight container up to 2 days.
Reheating
Reheat gently in a covered skillet with a splash of water, taking care not to overcook the shrimp.
Common mistakes to avoid
- •Adding the shrimp too early and overcooking them
- •Adding too much liquid, which makes the dish soupy instead of moist
Serving suggestions
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