Spicy Seared Shrimp on Mardi Gras Rice

2 Tbsp. canola oil
2 celery stalks, chopped
1 red bell pepper, chopped
2 cups chicken broth
1 cup long-grain white rice
1 cup frozen peas
1/2 tsp. salt
1 tsp. garlic powder
1/4 tsp. cayenne pepper
1/2 tsp. dried thyme
1 1/4 lb. large shrimp, peeled and deveined

Heat 1 Tbsp. oil in a saucepan over medium-high heat. Add celery and pepper and cook for 2-3 minutes.
Add broth, bring to a boil and stir in rice. Cover, lower heat and simmer for 20 minutes. Turn off the
heat. Stir in peas, cover. Let stand for 5 minutes or until peas are heated through. Meanwhile, combine
salt, garlic powder, cayenne and thyme in a bowl, then toss with shrimp. Heat remaining 1 Tbsp. oil over
medium-high heat in a large skillet, add shrimp and cook for 4 minutes, turning once. Mix two pots
together.

Makes 4 servings
445 calories/serving