Stolen Shrimp and Rice

Stolen.  Yes, completely stolen.  I am a recipe thief!  This weekend, my sweet parents came to town.  They were here to be with their lovely daughter.  And help me steal a recipe.  No, no.  I kid.

We spent Saturday shopping for TVs, ipads, clothes, you name it.  We even dragged my Dad into Target.  And he picked out a dress for me....pause to reflect on this shocking moment....

But we spent the majority of our time in Barnes and Noble.  It pleased the entire family.  Amelia was ripping through a Dylan's Candy Bar book and oohing and aahing over all the candy.  Mom got lost somewhere in the art section.  It was getting dark, and Dad and I heard our stomachs growling.  We debated dinner as we salivated over the pictures in Rachel Ray's Look and Cook recipe book.  And the next thing you know, I'm reaching for the iPhone.  Snap, snap, snap. Got it!  We placed the book back on the shelf and fled the store!

Ok, it wasn't that dramatic.

This is a feisty shrimp dish, for the brave.  If you do not care for hot (I mean spicy) dishes, then go light on the hot sauce and jalapeno. Otherwise, enjoy!  Hint:  It is more flavorful the next day.

By the way, I asked for this cookbook for Christmas, so I'm technically only a thief until December 25, ok?

RECIPE
4 garlic cloves, minced
6-8 celery stalks, chopped
2 medium green bell peppers, chopped
1 medium red onion, chopped
2 tbs finely chopped fresh thyme
4 tbs butter
1 1/2 cups enriched white rice
2 1/2 cups chicken stock
1 red jalapeno pepper, thinly sliced
1/2 pint small cherry or grape tomatoes, halved
2 limes
salt
2 tbs EVOO (extra virgin olive oil)
3 lbs large, deveined shrimp
1 tbs Old Bay seafood seasoning
1 tbs Worcestershire sauce
1/4 cup hot sauce
1 bottle of beer
1 bunch of green onions, thinly sliced

In a medium bowl, combine garlic, celery, bell pepper, red onion, and thyme.  Heat a medium pot with 1 tablespoon of butter over medium heat.  Add half of the vegetables to the pot and cook for 3 minutes to soften, then add rice and toss for another 3 minutes.  Stir in the chicken stock, cover the pot, and bring to a boil.  Simmer the rice for 15 minutes until tender, then fluff with a fork.

Combine the remaining vegetables with the jalapeno pepper and tomatoes.  Dress with the juice of 1 lime and season with a little salt.

Heat the EVOO in a large skillet over medium to medium high heat.  Add the shrimp and season with the Old Bay, worcestershire, and hot sauce.  Toss the shrimp around for 2 minutes, add the beer, reduce the heat to simmer and braise for 5-6 minutes.  Cut the remaining 3 tablespoons of butter into small bits, add the green onions, and melt the butter into the sauce.  Squeeze the juice of the second lime over the pan.