If you like seafood, this recipe from Savory Spice Shop is an absolute must try this fall. Follow Savory Spice Shop on Facebook for the latest recipes.  Stop by their store on Main Street in downtown Franklin for the spices listed in this recipe and for all of your spice needs.

Ingredients

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 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

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.

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.

Serving Suggestions

Serve with a side of fried plantains and black beans.

Yields

6 servings

Thanks To

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

 

Advertisement


Previous article10 Vacant Franklin Spaces We’re Watching
Next article5 Classes You Should Try at the YMCA
Andrea Hinds
Andrea has always loved the written word. She holds a B.A. in Journalism and a Masters in Creative Writing, both from Belmont University. Both sides of her family have lived in Williamson County for generations, so writing for Williamson Source is the perfect fit. She loves to hear stories of what Williamson County was like when her parents and grandparents were young and to write about this ever evolving county is truly special for her.