Shrimp Recipes

Altamaha Delta Shrimp Pilau

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Submitted by: Spud Woodward, Assistant Director in the Coastal Resources Division for the Georgia Department of Natural Resources

Prep time: 35 minutes


  • 8 slices bacon, thick cut
  • 1 green bell pepper, diced
  • 1/2 c. diced onion
  • 1.5 c. long grain rice
  • 1 (15 ounce) can chopped tomatoes
  • 1 c. water
  • 1 tsp. salt
  • 2 whole bay leaves
  • 1/2 tsp. white pepper
  • 1/2 tsp. cayenne pepper
  • 1 lb. of Wild Georgia Shrimp, peeled and deveined


In a four-quart saucepan or a cast iron Dutch oven, fry the bacon over medium heat until very crisp. Remove and drain on paper towels.

Add onions and pepper to the bacon drippings and cook until tender. Add the rice. Stir to coat. Add the chopped tomatoes, water and seasonings. Bring to a boil. Reduce heat to low, cover and cook undisturbed for 15 minutes.

Add the shrimp. Stir to cover the shrimp with rice. Cover again and continue cooking for another five minutes or until the rice is dry, but tender. Remove from the heat and allow to sit for 1o minutes. Fluff with a fork. Crumble the reserved bacon, add to the rice and mix in with a fork.