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Test Kitchen Approved

Bajan Lowcountry Shrimp & Rice

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

Prep Time

15 Minutes

Cooking Time

30 Minutes

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

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.

Serving Suggestions

Serve with a side of fried plantains and black beans.

Recipe Notes

For a vegetarian or vegan 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.

Ingredients

For sauce:

4 medium tomatillos, husked

0.5 cups seafood or vegetable broth

0.5 cups dry white wine


1 Tbsp. lime juice

For shrimp & rice:

1 lbs. medium to large shrimp, peeled and deveined



0.5 tsp. salt, divided

1.5 cups long grain white rice

2.25 cups water

4 slices bacon, diced

1/2 red onion, sliced thin

1 green bell pepper, diced

1 red bell pepper, diced

Savory Spice ingredients in this recipe

  • Smoked Spanish Sweet Paprika

    This popular ground pimentón’s true Spanish name is Pimentón De La Vera, dulce. These sweet red peppers, indigenous to Spain, are dried over an oak...

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  • Bajan Seasoning

    This traditional Caribbean blend from the island of Barbados is an all-purpose seasoning and also as a base flavor before adding another seasoning ...

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Directions

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 1/4 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 1/4 tsp. salt if desired. Remove from heat and serve warm.