Smoky Shrimp Purloo
Ingredients
- 18 large head-on shrimp (about 2 1/4 pounds)—shelled and deveined, heads and shells reserved
- 2 tablespoons peanut oil
- 1/4 cup drained smoked baby clams (from one 3-ounce can)
- 1 cup finely chopped onion
- 3 garlic cloves, thinly sliced
- 1 1/2 cups Carolina Gold rice (10 ounces; see Note)
- 4 ounces smoked trout or catfish, skinned and flaked
- 2 fresh bay leaves or 1 dry bay leaf
- Kosher salt
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