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1. Heat the olive oil in a large, heavy Dutch oven or deep skillet with a lid over medium heat. Add the onion, celery and green bell pepper with a pinch of the salt and cook, stirring, for 6 to 7 minutes until softened.
2 tbsp Olive oil,
1 piece Yellow onion, diced,
2 piece Celery stalks, diced,
1 piece Green bell pepper, diced,
1 tsp Salt
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2. Stir in the garlic, smoked paprika, dried thyme, cayenne pepper, black pepper and remaining salt, then add the tomato paste. Cook for 1 to 2 minutes until fragrant and the paste darkens slightly.
3 clove Garlic,
2 tsp Smoked paprika,
1 tsp Dried thyme,
0.5 tsp Cayenne pepper,
0.5 tsp Black pepper,
1 tsp Salt,
2 tbsp Tomato paste
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3. Add the long-grain white rice and stir for 1 minute to coat in the spices. Pour in the canned diced tomatoes, stock and hot sauce, scraping up any browned bits from the bottom, and bring to a boil.
1.5 cup Long-grain white rice,
1 can Canned diced tomatoes,
2 cup Chicken or seafood stock,
1 tsp Hot sauce
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4. Reduce the heat to low, cover tightly and simmer for 15 minutes without lifting the lid.
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5. Scatter the corn kernels over the rice, then nestle the shrimp on top. Cover and cook for 6 to 8 minutes until the shrimp are pink and opaque and the rice is tender.
1.5 cup Corn kernels (fresh or frozen),
1 lb Large shrimp, peeled and deveined
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6. Turn off the heat and let stand covered for 5 minutes. Fluff gently with a fork, then top with the scallions and serve with lemon wedges.
3 piece Scallions, sliced (garnish),
1 piece Lemon, cut into wedges (garnish)
