Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 1 green bell pepper, chopped (approx. 1 cup / 150g)
  • 2 celery stalks, chopped (approx. 1 cup / 100g)
  • 2 cloves garlic, minced (approx. 2 tsp / 6g)
  • 1 teaspoon (5ml) dried oregano
  • 1 teaspoon (5ml) dried thyme
  • ½ teaspoon (2.5ml) cayenne pepper (or more, to taste – remember, we want it BOLD!)
  • 1 teaspoon (5ml) smoked paprika
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 (14.5 ounce / 411g) can diced tomatoes, undrained
  • 1 cup (240ml) chicken broth
  • 1 tablespoon (15ml) tomato paste
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1 bay leaf
  • 1.5 pounds (680g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish
  • Cooked rice, for serving

Instructions:

  1. Heat olive oil in a large pot. Add onion, bell pepper, and celery. Sauté until softened.
  2. Stir in garlic, oregano, thyme, cayenne pepper, smoked paprika, salt and pepper. Cook until fragrant.
  3. Stir in crushed tomatoes, diced tomatoes, chicken broth, tomato paste, Worcestershire sauce, and bay leaf. Bring to a simmer.
  4. Reduce heat and simmer, uncovered, allowing sauce to thicken slightly.
  5. Stir in shrimp and cook until pink and opaque. Make sure not to overcook.
  6. Remove bay leaf. Stir in parsley. Serve hot over cooked rice.