This recipe was from Floyd Kyle, the winner of NOLA.com | The Times-Picayune “Win Your Weight in Shrimp Contest presented by Rouses Markets” cook-off held on June 23, 2018, in New Orleans, LA.
Louisiana Shrimp, Caribbean Style
16 ounces Mahatma yellow rice
1/2 cup (1 stick) salted butter
3 cloves of fresh garlic chopped
3 pounds wild-caught Louisiana shrimp
(25/30 count) – peeled
1-1/2 teaspoon fresh ground black pepper, divided
1 teaspoon and 1/2 teaspoon to add to finished dish
1/2 teaspoon Tony’s Chachere’s Original Creole Seasoning
1/2 cup grated fresh ginger
1 can whole black beans, drained (not rinsed)
3/4 cup green onions tops, divided, 1/2 cup in dish and 1/4 cup for finished dish
Zest of one lime
3 tablespoons lime juice, divided, with 2 tablespoons in dish and 1 tablespoon for finished dish
1/4 cup Chardonnay
3/4 cup chopped fresh cilantro, divided into 1/2 cup and 1/4 cup for finished dish
20 grape tomatoes, chopped in half
Cook yellow rice, according to package directions, except use only 5 cups of water. Cook for recommended 20 minutes and then let rest while preparing other ingredients.
Melt 1 stick of butter in an 8-quart Dutch-oven. Add garlic and saute for two minutes on low heat. Add the shrimp and saute with garlic on medium-low heat for approximately one minute. As shrimp starts to turn pink add 1 teaspoon black pepper, Tony Chachere’s Creole seasoning and grated ginger.
Turn heat to low. Add black beans and 1/2 cup of chopped green onion tops. Add zest of one lime, 2 tablespoons lime juice and white wine.
Add 1/2 cup of chopped fresh cilantro. Cook on low for 2 minutes.
Heat still on low, gently fold yellow rice into other ingredients. Add tomatoes on top of the finished dish and then sprinkle the remaining cilantro, green onions and fresh ground pepper. Drizzle 1 tablespoon of fresh lime juice.
With fire on low, cover for 12 minutes to let tomatoes steam and soften on top.
Turn heat off and let sit 10 minutes before serving.
Serves at least 10-12
To view the full article on the 2018, “Win Your Weight in Shrimp Contest” by Ann Maloney, Nola.com – The Times-Picayune, click here.
Editor’s note: For the best results, always use Wild American Shrimp® from the warm waters of Gulf and South Atlantic whenever you prepare shrimp dishes. Be sure to look for the Wild American emblem or wild-caught, Gulf or South Atlantic shrimp, product of the U.S.A.