Directions

1. Pour the water into a pot and heat over medium-low heat until it reaches a low boil, lower heat to just enough to keep very hot. If you have shrimp heads and/or peels, add it now to add flavor to the water. We'll use this liquid to add to the other pot later in the preparation.
2. Mince ⅓ of the shrimp. Set the whole shrimp aside. In a separate stew pot heat the oil over low heat. Add the onion, peppers, garlic, and parsley. Cook and stir until the onion turns translucent. Add the minced shrimp, cook and stir for another minute. Add the tomato sauce, the juice of 1 lime, and mix well. Pour in ⅓ of the water (from the other pot), and 1 tablespoon of salt, increase heat to medium, and bring to the boil.
3. Add the rice, carrot, and peas and stir. Stir the rice regularly, adding boiling-hot water from the other pot to keep the rice covered as the liquid evaporates and is absorbed by the rice. Once the rice is cooked through, add the remaining shrimp you had set aside, and cook just until the shrimp becomes bright pink. Taste and season with pepper, salt, and hot sauce to taste.
4. Serve with lime wedges.

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