NEW ORLEANS —
Creamy Coconut Pie
1 cup sweetened flaked coconut
1 1/2 cups coconut milk
1 1/2 cups half-and-half
¾ cup white sugar
½ cup all-purpose flour
2 eggs, beaten
¼ tsp. kosher salt
1 tsp. vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
Preheat the oven to 350 degrees. Spread coconut on a baking sheet.
Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
Combine coconut milk, half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, about 15 minutes.
Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve the remaining toasted coconut for garnishing the pie.
Pour custard into pie shell and chill until firm, about 4 hours.
Top with whipped topping and reserved toasted coconut.
Mexican Inspired Shrimp
2 Tbsp. extra virgin olive oil.
1 lb. shrimp peeled and deveined
1 1/2 tsp. chili powder divided
1 1/2 tsp. garlic powder divided
1 tsp. cumin divided
1 tsp. kosher salt divided
1 onion, diced
2 jalapeños, seeds discarded and diced
2 red bell peppers, chopped
1 tsp. oregano
1/4 tsp. black pepper
1 can black beans, rinsed and drained
1 cup long-grain brown rice
2 10oz. cans Rotel tomatoes
1 1/2 cups chicken stock
3 green onions, chopped
¼ cup chopped fresh cilantro plus additional for serving
1 lime cut into wedges
In a large skillet or Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot add the shrimp. Sprinkle with ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon cumin, and ¼ teaspoon salt. Stir to coat the shrimp with the spices, then continue to saute just until the shrimp is pink and fully cooked through, about 2 to 3 minutes. Remove to a plate and set aside.
Add the remaining oil, onion, jalapeno, and bell pepper. Cook until the vegetables begin to soften, about 5 minutes. Add the oregano, black pepper, the remaining chili powder, garlic powder, cumin, and salt. Stir to coat the vegetables and cook for 30 seconds. Add the rice and beans. Stir to coat once more.
Add the diced tomatoes to their juices and stock. Stir to combine the ingredients. Bring to a gentle boil, cover, and reduce the heat to a simmer. Let simmer for 30 minutes. Remove the lid and stir. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 15 additional minutes, stirring the pot every 10 minutes to prevent sticking. If the rice begins to dry out, add a bit more stock as needed.
Stir in the green onions, cilantro, and reserved shrimp. Squeeze the lime over the top. Serve warm with desired toppings.