Cajun Shrimp Bowl

Directions

1. Cook the Shrimp: In a small bowl, whisk together the dry ingredients until combined.
2. Pat shrimp dry with paper towels and sprinkle each side of the shrimp liberally with seasoning blend.
3. Add the oil to a large cast iron skillet and place over medium heat.
4. Add a single layer of shrimp to a pan and cook for 4 minutes, flipping halfway through.
5. Remove shrimp from the pan and the juice of a lemon or lime to the pan with a table spoon of butter, once butter is melted add the honey and stir, taste and add more seasoning if necessary.
6. Add shrimp back to the pan and coat evenly and fresh parsley
7. Make the Cucumber Yogurt Salad: Whisk together yogurt, garlic, lemon juice, olive oil, vinegar, dill (if using), salt, and black pepper.
8. Place cucumber and salt in a strainer or cheese cloth for about 5-10 minutes; then pat dry.
9. Add the cucumber red onion slices in a large salad bowl.
10. Drizzle the cucumber salad with the Greek yogurt dressing. Give it a gentle toss.
11. Taste for seasoning and add more if necessary. Serve.
12. Make the Garlic Coconut Rice: Heat oil and butter in a large saucepan over medium heat. add garlic. Cook for 1 ½ minutes or until the garlic starts to turn light golden and the butter is well infused with garlic flavour.
13. Add rice, stir to coat in garlic oil and butter.
14. Add broth, and coconut milk, place lid on saucepan. Bring to a boil then immediately turn down to medium low and a pinch of salt and tasting liquid for seasoning.
15. Cook for 12 – 15 minutes or until liquid is all absorbed by the rice. Remove from stove but leave lid on. Rest for 10 minutes. Fluff with fork, fold in scallions transfer into serving bowl.