Recipe: Shrimp Perlo (using yellow rice mix)

SHRIMP PERLO

"A favorite of fishing crews and all who try it, this recipe has been passed down through generations of shrimpers to Captain Henry Gore of Fort Myers Beach. Henry is married to Carlene's niece Tracy and, according to Carlene, is a marvelous cook. His shrimp dishes at family get-togethers are legendary, and you always know the shrimp is fresh." - RWW

1 (1 pound) package yellow rice mix
1 pound bacon, cut into small pieces
2 medium onions, finely chopped
1 pound Florida pink "wild" shrimp, peeled and deveined
4 cans (14 1/2 ounces each) stewed tomatoes

Cook rice in a large saucepan following package instructions.

Meanwhile, place bacon in a large skillet over medium heat. Cook, stirring frequently, until bacon is partially cooked.

Add onions to skillet and continue cooking, stirring frequently, until bacon is crispy and onions are translucent. Remove bacon and onions with a slotted spoon and drain on paper toweling.

Add bacon, onions, shrimp, and stewed tomatoes with juices to cooked rice. Stir to combine ingredients. Simmer over low heat for 20 minutes, or until shrimp have cooked through and sauce is hot.

Makes 4 servings
From: Captain Henry Gore
Source: Randy Wayne White's Gulf Coast Cookbook by Randy Wayne White and Carlene Fredericka Brennen