- 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 to large red onion, chopped
- 2 tablespoons 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 peppers, very thinly sliced
- 1 pint grape or cherry tomatoes or multi-colored heirloom tomatoes, halved
- 2 limes, divided
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 pounds large shrimp, deveined, tail-on
- 1 tablespoon seafood seasoning, such as Old Bay brand
- 1 tablespoon Worcestershire sauce
- 1/4 cup hot sauce
- 1 bottle beer
- 1 bunch scallions, thinly sliced on an angle
In a medium size bowl combine the garlic, celery, peppers, onions and thyme.
Heat a medium size pot with 1 tablespoon butter over medium heat. Add about a third of the vegetables to the pot, sauté for 2-3 minutes, add the rice and toss around for 1-2 minutes more. Stir in the chicken stock, cover the pot and bring to a boil. Simmer the rice for 15-18 minutes, until tender. Fluff with fork and season with salt and pepper.
Combine the remaining vegetables with the jalapeño peppers and tomatoes and dress with the juice of one lime. Season with a little salt.
Heat 2 tablespoons EVOO in a large skillet over medium-high to high heat. Add the shrimp and season with seafood seasoning, Worcestershire and hot sauce. Toss the shrimp for about 2 minutes, then add the beer, reduce the heat to simmer and braise for 5-6 minutes. Cut the remaining butter into small bits and melt into the sauce, then add in the scallions. Squeeze the juice of the remaining lime over the pan.
Serve the 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, then top with the shrimp and salsa.