The City Magazine Since 1975

Shrimp Purlieu

September 2020
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1/2 cup small dice bacon
2 Tbs. vegetable oil
2 lbs. plum tomatoes, cored and medium diced
2 Tbs. minced garlic
3 Tbs. minced shallots
1 cup cooked butter beans (recipe follows)
20 jumbo local shrimp, peeled and deveined
3½ cups cooked Anson Mills Carolina Gold rice (recipe follows)
3 Tbs. unsalted butter, so ened
1/4 cup chopped at-leaf parsley
1/2 cup thinly sliced scallions

For the butter beans:

1 cup fresh butter beans
3 cups chicken stock
2 strips bacon
3 cloves garlic
3 sprigs thyme
2 bay leaves

Anson Mills’ Recipe for Carolina Gold Rice:

6 cups water
1 Tbs. kosher salt, plus more for seasoning
1 cup Anson Mills Carolina Gold Rice
3 Tbs. unsalted butter, cut into small pieces
½ tsp. freshly ground black pepper


Chef’s Notes - “You can make the butter beans a day or two ahead; any leftovers can be frozen for up to six months.” —Ramon Taimanglo

For the butter beans: Combine all of the ingredients in a large saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer the butter beans for 15 to 20 minutes, or until tender. Transfer to a heatproof bowl to cool to room temperature. When cooled, drain the butter beans, remove the bacon, garlic, thyme, and bay leaves, and set the butter beans aside. 

For the rice: Put the water and one tablespoon of the salt in a heavy-bottomed three-quart saucepan and bring to a boil over high heat. Add the rice and stir once. As soon as the water returns to a boil, reduce the heat to low. Simmer gently, uncovered, stirring occasionally, until the rice is just tender with no hard starch at its center, about 15 minutes. Drain the rice in a footed colander and rinse well with cool water. 

While the rice is cooking, preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper. Distribute the cooked rice evenly on the prepared baking sheet. Place it in the oven and allow the rice to dry for about five minutes, gently turning the grains from time to time. Dot the rice with the butter and sprinkle with pepper and additional salt, if desired. Return the baking sheet to the oven and allow the rice to warm through, occasionally turning the grains, until the butter has melted and the rice is hot, about five minutes.

To complete: Cook the bacon in a six-quart pot over medium heat until crispy. Remove the bacon and set aside. Discard the fat. Add the oil to the pot and heat over medium. Once the oil is hot, add the tomatoes, garlic, and shallots. Cook the mixture, stirring occasionally, until the tomatoes are very so , about 15 minutes. Add the butter beans and shrimp and cook until shrimp start to curl, about three minutes. Stir in the rice, butter, parsley, and scallions. Serve immediately