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In a skillet, saute garlic, onion and celery in the oil. Add sliced butter and the spices. Turn to low; add the bell pepper and cover. In a small saucepan, combine the rice and water. I use no salt, but a pat of butter as I believe there is enough salt in the spices and the shrimp. Bring rice to a boil; stir. Turn to low and cover. Do not even look for 12 to 13 minutes. Trust me, if it is low it will not burn. Two minutes before the rice is done, uncover the skillet; move the vegetables to one side so that you can fry the shrimp about 2 minutes on each side. When rice is done, uncover and stir with a fork and recover. Let set a minute. Add the tomato. Serve rice in the middle of a large plate, spread into a ring; scoop the vegetables into the ring and top with the shrimp. Serves 2.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Iconic seafood seasoning — crab boil, shrimp, Bloody Mary
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Authentic Thai from a native — real home cooking, not restaurant approximations