Step 1

Prepare rice: Heat olive oil in a pan over medium heat. Sauté onion, celery, and garlic until soft, about 5 minutes.

Step 2

Add rice and cook, stirring frequently, until toasted, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Do not lift the lid.

Step 3

Prepare shrimp: Melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until aromatic, 1 to 2 minutes.

Step 4

Add shrimp, lemon juice, sherry, and hot sauce. Cook until shrimp turn pink, 2 to 3 minutes. Stir in cream and heat through, but do not bring to a boil. Season with salt and pepper.

Step 5

Spoon shrimp and cream sauce over the rice. Sprinkle with paprika and serve.