Ingredients:

  • 5 lbs Large Shrimp (peeled & deveined)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper (freshly ground)
  • 3 Tbsp Unsalted Butter or Olive Oil
  • 1 large Yellow Onion (finely diced)
  • 2 medium Celery Stalks (finely diced)
  • 1 large Green Bell Pepper (finely diced)
  • 4 cloves Garlic (minced)
  • 2 Tbsp All-Purpose Flour
  • 2 Tbsp Tomato Paste
  • 1 (14.5 oz) can Diced Tomatoes (undrained)
  • 1 (15 oz) can Tomato Sauce
  • 1 cup Chicken or Vegetable Broth
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1 large Bay Leaf
  • 1/4 tsp Cayenne Pepper
  • 1/4 cup Fresh Parsley (chopped, for garnish)

Instructions:

  1. Toss raw shrimp lightly with salt and pepper. Set aside.
  2. Heat fat in a large, heavy-bottomed Dutch oven over medium heat. Add onion, celery, and bell pepper (the 'trinity'). Sauté slowly for 8–10 minutes until softened and translucent—do not brown.
  3. Push vegetables to one side. Add tomato paste to the cleared space and cook for 1 minute until slightly darkened. Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and cook for 1 minute, stirring constantly.
  4. Gradually stir in the canned diced tomatoes (with juice), tomato sauce, and broth, scraping up any browned bits from the bottom.
  5. Stir in Worcestershire sauce, thyme, bay leaf, and cayenne pepper. Bring the mixture to a gentle simmer. Reduce heat to low, cover partially, and let it cook gently for 30 minutes.
  6. Remove the bay leaf. Taste the sauce and adjust seasoning (salt, pepper, or extra cayenne).
  7. Increase the heat slightly. Add the seasoned shrimp to the simmering sauce, ensuring they are submerged. Cook for only 3–5 minutes, until the shrimp are pink, curled, and opaque throughout. Do not overcook.
  8. Stir in half of the fresh parsley. Ladle generously over cooked rice and garnish with remaining fresh parsley before serving.