Louisiana Shrimp Creole

Ingredients

3 tbsp. butter

small onion, chopped

1 green bell pepper, chopped 

2 ribs celery, chopped

Kosher salt

Freshly ground black pepper

4 cloves garlic, minced 

1 tbsp. paprika

2 tsp. dried thyme

2 tsp. dried oregano 

1 tsp. ground cayenne

1 1/2 c. low-sodium chicken broth 

2 bay leaves

1 (15-oz.) can whole tomatoes, crushed 

2 green onions, thinly sliced, plus more for garnish 

2 tsp. Worcestershire sauce

Juice of 1/2 lemon

1 tbsp. vegetable oil 

1 1/2 lb. tails-off shrimp, peeled and deveined 

Cooked white rice, for serving 

• 1. Step 1In a large skillet over medium heat, melt butter. Add onion, pepper, and celery and cook until soft, 5 minutes. Season with salt and pepper. Add garlic, paprika, thyme, oregano, and cayenne and cook until fragrant, 1 to 2 minutes more. Add chicken broth and bay leaf and bring to a boil. Lower to a simmer and cook until reduced by about 1/4, 6 to 8 minutes.
  2. Step 2Add tomatoes and cook until reduced by half, about 10 minutes. Add green onions and Worcestershire sauce and cook until thickened, about 10 minutes more. Season again with salt and pepper if needed, then turn off heat and stir in lemon juice.
  3. Step 3In a separate large skillet, heat oil. Add shrimp and cook until pink and opaque, about 2 minutes per side. Season with salt and pepper, then add prepared sauce to shrimp. Garnish with green onions and serve with rice.