Soak rice in 2 cups of water for 15 minutes before using. Drain.
Chop a third of the shrimp very small. Reserve.
In a medium size saucepan, heat oil and sauté onion, peppers, celery, cilantro, parsley, salt, and garlic until onion is translucent.
Add chopped shrimp, tomato paste, Texas Pete hot sauce and carrots. Add 4 cups of water. Bring to a boil, lower the heat, and let it simmer for 5 minutes.
Add drained rice, and cook over medium heat for 10 minutes, stirring constantly.
Add shrimp and cook until pink (2-3 minutes).
Add lime juice, stir and serve.