Emma Claire's Kitchen

1. Melt 1 tbsp butter in large saucepan over medium heat. Add shrimp shells, 1 cup onion, ½ cup celery, and 1 tsp salt and cook, stirring occasionally, until shells are spotty brown, about 10 minutes.
2. Add water, peppercorns, parsley, and bay leaves.
3. Bring to a boil then reduce heat to low, cover, and simmer for 30 minutes.
4. Strain shrimp stock through fine-mesh strainer.
5. Melt 4 tbsp butter in Dutch oven over medium heat. Add bell pepper, remaining onion and celery, and 1 tsp salt and cook until vegetables are beginning to soften, 5 to 7 minutes.
6. Add rice, garlic, thyme, and cook until fragrant and rice is translucent, about 2 minutes.
7. Stir in tomatoes and their juice and 3 cups shrimp stock and bring to boil. Reduce heat to low, cover, and cook for 20 minutes.
8. Gently fold shrimp into rice, cover, and continue to cook 5 minutes longer. Remove pot from heat and let sit, covered, until shrimp are cooked through and all liquid is absorbed, about 10 minutes. Serve & Enjoy!