Beer Braised Shrimp with Louisiana Salsa and Rice

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

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, saute 2 to 3 minutes, add rice  and toss around 
for 1 to 2 minutes more. Stir in the chicken stock and cover  pot, bring to a 
boil. Simmer rice 15 to 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 olive oil 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 to 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.


 
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