CHILI LEMON SHRIMP AND RICE

CHILI LEMON SHRIMP AND RICE 1 pound large shrimp, cleaned and peeled, leaving tails on is optional 2 teaspoons Old Bay seasoning 1/3 teaspoon cayenne pepper or chipotle powder Salt and pepper to taste Juice of 1 key lime, plus more for garnish Olive oil 3/4 cup jasmine rice or or long grain rice 1 large carrot, diced 1 small white potato, diced 1/3 cup diced red bell pepper 1/3 cup diced white onion 2 cloves garlic, minced 1 chipotle in adobo, minced or 1/3 chipotle powder 1/4 cup tomato sauce 1 1/2 cups chicken broth 1 teaspoon chili ancho powder 1/3 teaspoon smoked paprika 1/3 teaspoon cumin Cilantro for garnish Hot sauce of your choice Season the shrimp with old bay, cayenne pepper,pinch of salt, pepper, lime juice and just enough olive oil to coat, set aside. In a pan, add 2 tablespoons of olive oil and heat to medium heat. Add the rice and cook, stirring often, until rice starts to toast and becomes aromatic. Add the carrots, potato, bell pepper and onion. Cook for 3 to 5 minutes. Add the garlic and chipotle, cook for another minute. Add tomato sauce, chicken broth, chili powder, smoked paprika, cumin, salt and pepper, to taste. Stir to combine.Cover, bring to a boil, reduce heat and cook for 10 to 12 minutes. Lay the shrimp on top of simmering rice, spread out evenly. Cover and continue cooking, about 5 minutes, or until most of the liquid has evaporated. Remove from heat and let stand for 10 minutes. Fluff the rice with fork to mix vegetables evenly before serving. Garnish with lime wedges, chopped cilantro and hot sauce. Yields 4 to 6 servings.