Beer Braised Shrimp with Louisiana Salsa and Rice

shrimp, celery, chicken, rice, limes, peppers, onion, sauce, butter, beer, jalapeno, scallions, worcestershire, garlic, thyme, seasoning, grape

Ingredients

• 4 cloves garlic, grated or finely chopped
• 6 to 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 jalapeno 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
• 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

Directions for Beer Braised Shrimp with Louisiana Salsa and Rice Recipe