Recipe: Chef Kevin Belton’s Creamy Coconut Pie, Mexican-Inspired Shrimp Dish

1 cup sweetened flaked coconut
1 1/2 cup coconut milk
1 1/2 cup half and half
¾ cup white sugar
½ cup all-purpose flour
2 beaten eggs
¼ tsp. kosher salt
1 C. vanilla extract
1 tart shell (9 inches), baked
1 cup frozen whipped topping, thawed

Preheat oven to 350 degrees. Spread the 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 saucepan. 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 pan from heat and stir in 3/4 cup toasted coconut and vanilla; reserve the remaining toasted coconut to garnish the tart.

Pour the custard into the tart shell and refrigerate until firm, about 4 hours.

Top with whipped topping and reserved toasted coconut.

2 tbsp. Extra virgin olive oil.
1 lb peeled and deveined shrimp
1 1/2 tsp. divided chili powder
1 1/2 tsp. divided garlic powder
1 C. split cumin
1 C. divided kosher salt
1 onion, diced
2 jalapeños, seeds discarded and diced
2 red peppers, chopped
1 C. Oregano
1/4 tsp. black pepper
1 can black beans, rinsed and drained
1 cup long-grain brown rice
2 10 oz. cans of Rotel tomatoes
1 1/2 cups chicken broth
3 green onions, chopped
¼ cup chopped fresh cilantro plus more for serving
1 lime cut into quarters

In a large skillet or Dutch oven, heat 1 tablespoon 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 spices, then continue to stir-fry until the shrimp are pink and cooked through, about 2 to 3 minutes. Remove to a plate and set aside.

Add remaining oil, onion, jalapeno and pepper. Cook until vegetables begin to soften, about 5 minutes. Add the oregano, black pepper, remaining chili powder, garlic powder, cumin and salt. Stir to coat vegetables and cook 30 seconds. Add the rice and beans. Toss to coat once again.

Add the diced tomatoes to their juice and broth. Stir to combine the ingredients. Bring to a gentle boil, cover and reduce heat to simmer. Let simmer for 30 minutes. Remove the lid and stir. Cover and continue to simmer with the lid on until the rice is tender, an additional 10 to 15 minutes, stirring the pan every 10 minutes to prevent sticking. If the rice starts to dry out, add a little more broth if necessary.

Stir in green onions, cilantro and reserved shrimp. Squeeze the lime on top. Serve hot with desired toppings.