2 cups fresh shrimp

1 garlic clove

1 large tomato

1 celery stalk 3 teaspoons olive oil, divided

¼ cup chopped red onion

¼ cup water

¼ teaspoon paprika

½ teaspoon dried thyme

• Rinse the shrimp by letting them stand in warm salted water for 5 minutes. Pat dry with paper towels.

• Smash, peel, and chop the garlic clove. Wash and dry the tomato and celery. Slice the tomato, being careful not to lose any of the juice. Cut the celery stalk on the diagonal into 1-inch slices.

• Heat 1 teaspoon of the olive oil in a frying pan. Add the shrimp and cook until they turn pink.

• Push the shrimp off to the side of the frying pan and add the remaining 2 teaspoons olive oil in the middle. Add the chopped garlic and onion. Cook until the onion is tender.

• Add the tomato, celery, water, paprika, and thyme. Gently push down on the tomato slices to break them up and squeeze out the juice. Cover and simmer on low heat for about 15 minutes, until the tomatoes are tender and the juice from the tomatoes is thoroughly mixed with the water. Serve with rice.

Flavorful Cooked Rice

Want to add extra flavor the next time you're preparing boiled rice? Try replacing the water with another liquid. Coconut milk, chicken or vegetable broth, and even fruit juices work well. The only limit is your imagination!