1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
1 Tbsp. pimento
4 cups chicken broth
1/4 cup vinegar
2 cups rice, well
washed
1 lb. large shrimp,
shelled and deveined
1 Tbsp. datil pepper
sauce or Tabasco
Salt, pepper, celery
salt to taste
Brown bacon in
skillet. Then brown onions, garlic, and
celery in drippings. Remove from heat
and add pimento. Place chicken broth in a
large kettle and heat to boiling. Add
salt, vinegar, and rice. Cover and
reduce to simmer for 20 minutes.
Immediately add vegetable mixture and shrimp. Cover and let steam for 7 to 10 minutes until
shrimp are just pink. Stir mixture
thoroughly and add hot sauce and seasonings to taste.
Donald remembered Kenny and Michael’s grandmother Alpha Melcher, "Grammy" to all, making great shrimp pilau. He thought there was also chicken in it. That would be good, too, sort of like jambalaya. This recipe came from a St. Augustine cookbook where it was called Minorcan Shrimp Pilau, so it's possible Grammy's pilau was much like this, since she was of Minorcan descent. Datil peppers are delicious and hard to find anywhere but in the St. Augustine area.
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