Pilau is a traditional rice dish from the Lowcountry that highlights shrimp, tomatoes, and bell peppers. As Michael W. Twitty notes in “Recipes From the American South,” “Shrimp rice or shrimp pilau ranks among the South’s favorite dishes, stemming from the fusion of French culinary influences and the rich traditions of West and Central African cuisines.” This particular recipe incorporates kitchen pepper, a fragrant blend that can enrich various soups, stews, vegetables, and meats from the Colonial and antebellum periods. (It includes cayenne pepper for a hint of heat; feel free to reduce or omit it if you’re looking for a milder flavor.)
Adapted from “Recipes From the American South” by Michael W. Twitty (Phaidon, 2025).
Ingredients
measuring cupServings: 4 – 6 (makes 12 cups)
For the shrimp pilau
2 tablespoons vegetable oil or bacon fat, divided
1 medium yellow onion (8 ounces), finely chopped
1/2 teaspoon fine salt, divided, plus more as needed
2 garlic cloves, minced or finely grated
2 cups uncooked long-grain white rice, rinsed
3 cups chicken or shrimp stock or broth, preferably low-sodium or no-salt-added
1 medium red bell pepper (6 ounces), diced
1 medium tomato (8 ounces), diced
1 pound jumbo (21-25 count) or large (26-30 count) shrimp, peeled, deveined, and optionally with tails removed
1/4 teaspoon cayenne pepper (optional)
Freshly ground black pepper
Nutritional Facts
Per serving (2 cups), based on 6 servings
Calories
385
Fat
7 g
Saturated Fat
1 g
Carbohydrates
57 g
Sodium
354 mg
Cholesterol
108 mg
Protein
23 g
Fiber
2 g
Sugar
4 g
This nutritional breakdown is an approximation based on the listed ingredients and preparation. It is not a substitute for professional dietary advice.
