Kevin Belton's Cajun Shrimp Bowl
About the recipe
Chef Kevin Belton, born and raised in New Orleans, is an affable ambassador of Louisiana flavor. His 2021 cookbook "Cookin' Louisiana" (Gibbs Smith) explores every parish of the state. The companion television series, produced by New Orleans' WYES, aired on 93% of the PBS stations in the United States. Learn more about Belton in this American South interview.
4 tablespoons melted butter, divided
3 cloves garlic, minced
2 tablespoons Creole seasoning
1 1⁄3 cups uncooked long-grain rice
2 2⁄3 cups chicken stock
1⁄2 teaspoon kosher salt
1⁄2 cup sliced green onions
1 pound large shrimp, peeled and deveined
Chopped parsley, for garnish
Add 2 tablespoons butter to a large skillet over medium heat. Stir in garlic, Creole seasoning, and rice.
Stir in stock, bring to a boil, reduce to a simmer, and cover. Cook for 15 minutes, stirring 1–2 times throughout.
While rice is cooking, prepare the shrimp by stirring together remaining butter, salt, and green onions. Pour over shrimp and toss to coat.
Stir shrimp into the rice, cover, and cook 3–5 minutes longer until shrimp turns pink and opaque. Garnish with chopped parsley and serve.
Recipe and photo courtesy of Gibbs Smith.