Name: Bajan Lowcountry Shrimp and Rice
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 6 servings
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

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Bajan Lowcountry Shrimp and Rice

Recipe by David Trout – Lincoln Square Savory Spice owner

All-Purpose Cooking

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.

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Serves 6 servings

Prep Time 15 minutes

Cooking Time 30 minutes

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Ingredients

For sauce: 4 medium tomatillos, husked 1/2 cup seafood or vegetable broth 1/2 cup dry white wine

1 Tbsp. Caribbean Green Jerk Seasoning

1 Tbsp. lime juice For shrimp & rice: 1 lb. medium to large shrimp, peeled and deveined

1 Tbsp. Caribbean Green Jerk Seasoning

1 tsp. Smoked Spanish Sweet 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

Directions

Step 1 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.

Step 2 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.

Step 3 For shrimp & rice: Toss shrimp with Caribbean Green Jerk Seasoning, paprika, and 1/4 tsp. of the salt; set aside.

Step 4 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.

Step 5 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.

Step 6 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.

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.