Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: thaw shrimp according to package instructions; reserve in refrigerator until ready to use. heat oil in a large skillet over medium heat. add onions, garlic, salt, pepper, paprika and hot pepper flakes. cook until golden, about 5 minutes. stir in rice until grains are shiny and coated. pour in tomato juice, broth and lemon juice; bring to a boil. cover; reduce heat to medium and simmer 15 minutes. increase heat to medium and stir in corn and green pepper. cover again and cook 5 minutes or until rice is tender. stir in shrimp and cook,, covered, until heated through, about 2 minutes. let stand 5 minutesbefore serving. squeeze lemon juice from lemon over rice and garnish with green onions.

Target recipe: cook rice separately. chop shrimp and set aside. heat oil in heavy pot. add onion, celery, green pepper and garlic. cook uncovered over medium heat until onions are wilted. add tomato paste and cook, stirring constantly, for about 15 minutes. add 1.5 cups water. season to taste with salt, black and cayenne pepper. add sugar and cook uncovered over medium heat for about 50 minutes, stirring occasionally, or until oil floats to the top. add shrimp; continue cooking and stirring another 20 minutes. dissolve cornstarch in 1/2 cup water and add to pan; cook another 5 minutes. mix it with previously-cooked rice. add green onion tops. mix well.