Beer Braised Shrimp w/Fresh Spicy Salsa and Rice!

Ingredients:

• 4 garlic cloves chopped
• 6 celery stalks chopped
• 1 green pepper chopped
• 1 red onion chopped
• 4 tbsp butter
• 1.5 cups rice
• 2.5 cups vegetable stock
• 1 jalapeno, deseeded and chopped
• 1 pint of cherry tomatoes halved
• 2 limes
• Salt
• 2 tbsp EVOO
• 2 lb shrimp
• 1 tbsp Old Bay Seasoning
• 1 tbsp Worchestershire Sauce
• 1.r cup hot sauce
• 1 bottle of beer
• 1 bunch of green onions, chopped

What to do:

1. In a medium bowl, combine the garlic, celery, bell peppers, and onion. Heat a medium pot with 1 tbsp butter over medium heat. Add about one third of the vegetables in the pot, cook for 2 to 3 minutes, then add the rice and toss for another 1-2 minutes. Stir in the stock, cover the pot, and bring to a boil. Simmer the rice for 15-18 minutes. Set aside.
2. Meanwhile, combine the remaining vegetables with the jalapeno pepper and tomatoes, dress with the juice of 1 lime, and season with a little salt.
3. Heat the EVOO in a large skillet over medium high heat. Add the shrimp and Season with Old Bay, Worchestershire Sauce, and hot suace. Toss the shrimp around for 2 minutes, add the beer, reduce the heat to a simmer, and braise for about 5-6 minutes. Cut the remaining 3 tablespoons of butter into small bits, then add the green onions and melt the butter into the sauce. Squeeze the juice of the second lime over the pan.
4. Serve the rice, shrimp, and salsa on plates and enjoy!