Ingredients:

  • 1.5 lbs Jumbo Shrimp (16/20 count), peeled and deveined
  • 1 tbsp Creole Seasoning
  • 1 tsp Smoked Paprika
  • 2 tbsp Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 1 Green Bell Pepper, diced
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 15 oz Crushed Tomatoes
  • 2 tbsp Tomato Paste
  • 1 cup Seafood Stock
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1 tsp Hot Sauce
  • 2 Bay Leaves
  • 0.5 cup Green Onions, thinly sliced
  • 0.25 cup Fresh Parsley, chopped
  • 1 Lemon, cut into wedges

Instructions:

  1. Pat the 1.5 lbs (680g) Jumbo Shrimp dry with paper towels.
  2. Toss the shrimp with 1 tbsp Creole Seasoning and 1 tsp Smoked Paprika in a medium bowl until coated.
  3. Melt 2 tbsp Unsalted Butter in your skillet over medium high heat until it stops foaming.
  4. Add the Yellow Onion, Green Bell Pepper, and Celery.
  5. Cook for 5 minutes until the onions are translucent and the peppers soften.
  6. Stir in the 4 cloves minced Garlic and 2 tbsp Tomato Paste.
  7. Cook for 2 minutes, stirring constantly, until the paste turns dark red and smells toasted.
  8. Pour in the 15 oz (425g) Crushed Tomatoes, 1 cup (240ml) Seafood Stock, 1 tbsp Worcestershire Sauce, 1 tsp Dried Thyme, 1 tsp Hot Sauce, and 2 Bay Leaves.
  9. Bring to a boil, then reduce heat to low and simmer for 15 minutes until the sauce thickens and the flavors meld.
  10. Add the seasoned shrimp to the pan.
  11. Cook for 4-5 minutes, stirring occasionally, until the shrimp are pink and opaque.
  12. Remove the Bay Leaves and stir in the 0.5 cup Green Onions and 0.25 cup Fresh Parsley.
  13. Squeeze 1 Lemon wedge over the pan and serve immediately.