Instructions

• Put the 3 quarts (3 L) of water in a pot, bring to a gentle boil, add any shrimp heads/shells if you have them (optional), then reduce heat so the water stays hot and barely simmering; keep this pot on low heat for the rest of the cooking.
• Take 2 lbs (0.9 kg) of raw, peeled shrimp. Remove one-third of the shrimp and finely mince it; leave the remaining two-thirds whole and keep them refrigerated until needed.
• Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium heat.
• Add 1 large diced red onion, 1 cup diced bell pepper, 1 teaspoon mashed garlic, and 1 tablespoon minced parsley to the oil. Cook, stirring occasionally, until the onion is translucent, about 4–6 minutes.
• Add the minced shrimp to the pot and cook, stirring, for about 1 minute.
• Stir in 2 cups tomato sauce (or 5 tablespoons tomato paste) and the juice of 1 lime. Mix to combine.
• Pour in one-third of the simmering hot water from the other pot (about 1 quart) and add 1 tablespoon of the 1 1/2 tablespoons salt. Increase heat to medium and bring the mixture to a boil.
• Add 2 1/2 cups long-grain (Carolina) rice, 1/2 cup diced carrot, and 1/2 cup canned sweet peas (optional). Stir, then reduce heat to maintain a gentle simmer. Cook, stirring regularly, and add more boiling-hot water from the simmering pot as needed to keep the rice covered — add just enough hot water each time so the rice cooks evenly and the pot remains soupy.
• When the rice is cooked through (grains are soft and have expanded), add the reserved whole shrimp and cook just until the shrimp turn bright pink and are cooked through, 2–4 minutes depending on size.
• Taste and finish seasoning with up to the remaining 1/2 tablespoon salt (use less if preferred), 1/2 teaspoon freshly cracked or ground pepper, and hot sauce (or agrio de naranja) to taste. Garnish with additional minced parsley if desired and serve with wedges from the remaining lime.