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Bajan Lowcountry Shrimp & Rice

Yields: 6 servings
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Savory Spice Shop Ingredients
Bajan Seasoning 1 oz bag $2.45

Ingredients:

  • For shrimp & rice:

  • 2 cups uncooked rice
  • 1 lb. medium to large raw shrimp, peeled and deveined
  • 1 Tbsp. Bajan Seasoning
  • 4 x slices bacon
  • 1/2 x red onion, cut in half and sliced thin
  • 1 x green bell pepper, diced
  • 1 x red bell pepper, diced
  • For sauce:

  • 4 x medium-size tomatillos, husked
  • 1/2 cup seafood broth
  • 1/2 cup white cooking wine
  • 1 Tbsp. Bajan Seasoning
  • 1 Tbsp. fresh lime juice

Directions:

Prepare rice as directed on package and set cooked rice aside. Coat shrimp in Bajan Seasoning and set aside. Roast tomatillos in oven under broiler for 10 min. total, turning over once halfway through. Place roasted tomatillos in food processor and pulse until coarsely chopped. Pour tomatillos into small saucepan along with remaining sauce ingredients. Bring sauce to a boil, then reduce to simmer while finishing shrimp & rice prep. In large Dutch oven or similar, cook bacon over medium-high heat and remove just before crispy. In same pot, add onion and saute until soft, 3 to 4 min. Add bell peppers and saute until just browned, another 3 to 4 min. Add shrimp and cook until they begin to turn pink, 2 to 3 min. Dice cooked bacon and add to pot. Stir in cooked rice, top with sauce and carefully mix until fully incorporated. Remove from heat and serve warm.

Serving Suggestions:

Serve with a side of fried plantains and black beans.

Yields:

6 servings

Thanks to:

David Trout Savory Spice Shop – Lincoln Square/Chicago, IL owner
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Bajan Lowcountry Shrimp & Rice

“Long’s Peak is by far the best seasoning/rub we have used! We use it mostly on chicken and everyone loves it. We are also buying some for our neighbors who came over for dinner and loved it too.”

-Jeff W. from Glen Ellyn, IL

Bajan Lowcountry Shrimp & Rice


Yields: 6 servings

Ingredients:

  • For shrimp & rice:

  • 2 cups uncooked rice
  • 1 lb. medium to large raw shrimp, peeled and deveined
  • 1 Tbsp. Bajan Seasoning
  • 4 x slices bacon
  • 1/2 x red onion, cut in half and sliced thin
  • 1 x green bell pepper, diced
  • 1 x red bell pepper, diced
  • For sauce:

  • 4 x medium-size tomatillos, husked
  • 1/2 cup seafood broth
  • 1/2 cup white cooking wine
  • 1 Tbsp. Bajan Seasoning
  • 1 Tbsp. fresh lime juice

Directions:

Prepare rice as directed on package and set cooked rice aside. Coat shrimp in Bajan Seasoning and set aside. Roast tomatillos in oven under broiler for 10 min. total, turning over once halfway through. Place roasted tomatillos in food processor and pulse until coarsely chopped. Pour tomatillos into small saucepan along with remaining sauce ingredients. Bring sauce to a boil, then reduce to simmer while finishing shrimp & rice prep. In large Dutch oven or similar, cook bacon over medium-high heat and remove just before crispy. In same pot, add onion and saute until soft, 3 to 4 min. Add bell peppers and saute until just browned, another 3 to 4 min. Add shrimp and cook until they begin to turn pink, 2 to 3 min. Dice cooked bacon and add to pot. Stir in cooked rice, top with sauce and carefully mix until fully incorporated. Remove from heat and serve warm.

Serving Suggestions:

Serve with a side of fried plantains and black beans.

Yields:

6 servings

Thanks to:

David Trout Savory Spice Shop – Lincoln Square/Chicago, IL owner
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.