Beer Braised Shrimp with Louisiana Salsa and Rice – Rachael Ray

Ingredients

• 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