For browned shrimp, you can saute the shrimp in the pan at the start of the recipe, transfer to a plate and cover to keep warm until the end, then stir into rice and serve.

1 1/3 cups uncooked long grain white rice
2 2/3 cup chicken broth
1 pound large or jumbo shrimp, peeled and de-veined
4 tablespoons butter, melted divided
1 teaspoon minced garlic
cajun seasoning see below

1 1/3 cups uncooked long grain white rice 2 2/3 cup chicken broth 1 pound large or jumbo shrimp, peeled and de-veined 4 tablespoons butter, melted divided 1 teaspoon minced garlic

Whisk together all of the ingredients for the cajun seasoning. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in garlic, half of the cajun seasoning, and the rice.
Stir in chicken broth, 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 2 table spoons melted butter and remaining cajun seasoning. Pour over shrimp and toss to coat.
Stir shrimp into the rice, cover and cook 3-5 minutes longer until shrimp is pink and opaque. Garnish with chopped parsley if desired and serve.