Serves: 4-6

Red Rice
3 tablespoons olive oil
1 red pepper, finely diced
1 poblano pepper, finely diced
1 rib celery, finely diced
1 red onion, finely diced
2 cloves garlic, finely diced
1 1/2 cup long-grain rice
1 ½ cups crushed, canned whole tomatoes, undrained
2 tablespoons tomato paste
1 cup water
2 teaspoons chipotle pepper puree
Salt and freshly ground pepper
Chopped fresh flat leaf parsley

1. Heat oil in a large heavy-bottomed saucepan over medium-high heat. Add the peppers, celery, onion, garlic and cook until soft, about 5 minutes. Add the rice and stir, coating the rice with the mixture. Stir in the tomatoes, tomato paste, water and chipotle and season with salt and pepper. Cover the pot, decrease the heat to low and cook until rice is tender and the liquid is absorbed, about 18-20 minutes. Transfer rice to a large platter, top with the shrimp and sprinkle with chopped parsley. 

Salt and Pepper Shrimp

24 large shrimp, shell on and deveined
1/4 cup olive oil
Kosher salt and coarsely ground black pepper

Preheat oven to 450 degrees F and place a baking sheet on the center rack. Toss the shrimp in the oil and season liberally with the salt and pepper. Arrange the shrimp in a single layer on the hot baking sheet and roast for 4-5 minutes or until just cooked through.