Ingredients
- • 4 cloves garlic, grated or finely chopped
- • 6-8 small ribs celery from the heart, chopped
- • 1 large or 2 medium green bell peppers, seeded and chopped
- • 1 medium-large red onion, chopped
- • 2 tablespoons chopped fresh thyme, finely chopped
- • 4 tablespoons butter
- • 1 1/2 cups enriched white rice
- • 2 1/2 cups chicken stock
- • Salt and freshly ground black pepper
- • 2 red jalapeño chile peppers, very thinly sliced
- • 1 pint grape or cherry tomatoes, heirloom multi colored, red or yellow, halved
- • 2 limes
- • 2 tablespoons extra virgin olive oil (EVOO)
- • 2 pounds large shrimp, deveined, tail on
- • 1 tablespoon seafood seasoning (recommended: Old Bay)
- • 1 tablespoon Worcestershire sauce
- • 1/4 cup hot sauce
- • 1 bottle beer
- • 3 tablespoons butter
- • 1 bunch scallions, thinly sliced on an angle
Preparation
Step 1
In a medium bowl combine the garlic, celery, peppers, onions and thyme.
Heat a medium pot with 1 tablespoon butter over medium heat. Add about 1/3 of the vegetables to the pot, sauté 2-3 minutes, add rice and toss around for 1-2 minutes more. Stir in the chicken stock and cover pot, bring to a boil. Simmer rice 15-18 minutes until tender, fluff with fork and season with salt and pepper.
Combine remaining vegetables with red chile peppers and tomatoes and dress with the juice of 1 lime. Season with a little salt.
Heat 2 tablespoons EVOO in a large skillet over medium-high to high heat. Add shrimp and season with seafood seasoning, Worcestershire and hot sauce. Toss shrimp for about 2 minutes then add beer, reduce heat to simmer and braise 5-6 minutes. Cut butter into small bits and melt into sauce then add in scallions. Squeeze the juice of 1 lime over the pan.
Serve shrimp in shallow bowls, top with a generous scoop of rice and garnish with generous spoonfuls of salsa. If you prefer lots of rice to a little bit of seafood, reverse the order and fill bowl with rice, top with shrimp and salsa.