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Test Kitchen Approved

Bajan Lowcountry Shrimp & Rice

Bajan Lowcountry Shrimp & Rice

Bajan Lowcountry Shrimp & Rice

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

Yields

6 servings

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

1/2 cup seafood or vegetable broth

1/2 cup dry white wine


1 Tbsp. lime juice

For shrimp & rice:

1 lb. medium to large shrimp, peeled and deveined



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

Savory Spice ingredients in this recipe

  • Bajan Seasoning

    Bajan Seasoning is a traditional, all-purpose Caribbean seasoning blend from the island of Barbados, and is often used as a base seasoning powder t...

    View full details
  • Smoked Spanish Sweet Paprika

    Our Smoked Sweet Paprika is made with sweet, Spanish red peppers dried over an oak fire to impart delicious, smoky flavor. This popular Spanish smo...

    View full details

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.