Bright flavors of the Caribbean infuse this one-pot meal inspired by the traditional lowcountry cuisine of the American South. Ingredients can be easily substituted to cater to seafood, meat, and veggie lovers alike.


  • For sauce:

  • 4 medium tomatillos, husked
  • 1/2 cup seafood or vegetable broth
  • 1/2 cup dry white wine
  • 1 Tbsp. Bajan Seasoning
  • 1 Tbsp. lime juice
  • For shrimp & rice:

  • 1 lb. medium to large shrimp, peeled and deveined
  • 1 Tbsp. Bajan Seasoning
  • 1 tsp. smoked sweet Spanish paprika
  • 1/2 tsp. salt, divided
  • 1 1/2 cups long grain white rice
  • 2 1/4 cups water
  • 4 slices bacon, diced
  • 1/2 red onion, sliced thin
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced


For a vegetarian option: Use 14 oz. extra firm cubed tofu in place of shrimp and omit bacon. Instead, brown tofu cubes in 3 Tbsp. coconut oil. Remove tofu from pan and continue with onions and peppers. Fold browned tofu into the rice with the sauce.


For sauce: Roast tomatillos in oven under broiler for 10 min. total, turning them over halfway through. Place roasted tomatillos in a food processor and pulse until coarsely chopped. Transfer to a small saucepan along with remaining sauce ingredients. Once you start cooking the onions (below), bring sauce to a boil then reduce to a low simmer while finishing shrimp & rice.

For shrimp & rice: Toss shrimp with Bajan Seasoning, paprika, and ¼ tsp. of the salt; set aside. Bring rice and water to a boil in a small saucepan. Reduce heat to low, cover, and simmer until water is absorbed, about 15 min.; set aside. In a Dutch oven or similar, cook bacon over medium-high heat until just crispy; transfer to a paper towel-lined plate. In the same pot, saute onion in bacon drippings until soft, 3 to 4 min. Add bell peppers and saute until just browned, another 3 to 4 min. Add shrimp and cook until just pink, 2 to 3 min. Add bacon back to pot. Stir in cooked rice. Add sauce and carefully mix until everything is incorporated. Season with remaining ¼ tsp. salt if desired. Remove from heat and serve warm.

Serving Suggestions

Serve with a side of fried plantains and black beans.


6 servings

Thanks To

David Trout Savory Spice Shop – Lincoln Square/Chicago, IL owner

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Savory Spice Shop Ingredients
Bajan Seasoning 1 oz bag $2.95
Paprika, Smoked Spanish, Sweet 1 oz bag $2.50



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