Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 celery stalk, chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)
  • 1 (28 ounce) can crushed tomatoes (800g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 cup chicken broth (240 ml)
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce (such as Tabasco, optional)
  • 1/4 cup chopped fresh parsley (plus extra for garnish)
  • 1.5 pounds large shrimp, peeled and deveined (approximately 700g)
  • 1 tablespoon lemon juice
  • Cooked white rice or brown rice (optional)
  • Hot sauce (for extra kick, optional)

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add onion, bell pepper, and celery and sauté until softened, about 5-7 minutes. Stir in garlic and cook for another minute until fragrant.
  2. Add thyme, oregano, cayenne pepper, paprika, salt, and black pepper to the pot. Cook, stirring constantly, for about 30 seconds until fragrant.
  3. Stir in crushed tomatoes, diced tomatoes, chicken broth, tomato paste, bay leaf, Worcestershire sauce, hot sauce (if using), and parsley. Bring to a simmer, then reduce heat and simmer, uncovered, for at least 20 minutes, or up to 45 minutes, stirring occasionally, allowing the flavors to meld.
  4. Increase heat to medium-high. Stir in the shrimp and lemon juice. Cook until shrimp turn pink and opaque, about 3-5 minutes, depending on their size. Be careful not to overcook them!
  5. Remove bay leaf. Taste and adjust seasonings as needed (salt, pepper, cayenne pepper). Serve hot over rice, garnished with fresh parsley and a dash of hot sauce, if desired.