• Peel and slice the shallot.
• Remove the ribs and seeds from the red bell pepper; cut the pepper into ¼-inch pieces.
• Cut the celery lengthwise into ¼-inch strips, then crosswise into ¼-inch-thick pieces.
• Core and cut the tomatoes into 1-inch pieces.

In a pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallot, pepper, celery, and as much of the Hot Cajun spice blend as you like. Season with salt. Cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. Stir in the tomatoes and tomato paste and cook until the tomatoes start to break down, 4 to 5 minutes. Add the rice and 1½ cups of water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes.

Gently fold the shrimp, Worcestershire sauce, and as much Tabasco as you like into the rice. Cook until the shrimp is opaque and cooked through, the rice is tender, and most of the liquid is absorbed, 4 to 5 minutes. While the rice finishes, prepare the Padrón peppers.

In a pan over high heat, warm 1 tablespoon oil until hot but not smoking. Add the Padrón peppers and cook, turning occasionally, until blistered and lightly charred, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain, and season with salt.

Transfer the shrimp rice to individual bowls, and serve with the Padrón peppers.

The fried padron peppers can be served with the rice, or do as Chef Justine does, and snack on them with a glass of wine while you wait for the shrimp rice to finish cooking.