Active time: 5 minutes

Total time: 30 minutes

Yield: Serves 4 to 6

Ingredients

2 tablespoons unsalted butter

2 celery stalks, diced

1 medium yellow onion, chopped

1 large green bell pepper, seeded, diced

Kosher salt

3 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon sweet paprika

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1 (28-ounce) can crushed tomatoes

1 cup chicken stock

2 teaspoons Worcestershire sauce

2 bay leaves

1 teaspoon hot sauce, such as Tabasco, or more to taste

1 1/2 pounds large (18/20) shrimp, peeled and deveined

Ground cayenne pepper

2 tablespoons chopped Italian parsley, plus more for garnish

2 scallions, white and green, thinly sliced

Cooked long-grain white rice, for serving

Directions

Melt the butter in a large, deep skillet or Dutch oven over medium heat. Add the celery, onion and bell pepper and lightly season with salt. Saute the vegetables until softened without coloring, about 3 minutes.

Add the garlic and stir until fragrant, about 15 seconds, then stir in the tomato paste, thyme, paprikas and oregano for about 15 seconds more.

Add the tomatoes, chicken stock, Worcestershire sauce, bay leaves and hot sauce. Bring to a simmer, then partially cover the pot and continue to simmer over medium-low heat for about 20 minutes to meld the flavors.

Season the shrimp with salt and cayenne. Add to the stew and simmer until the shrimp turn bright pink and are opaque through the center, 4 to 5 minutes, stirring as needed. Stir in 2 tablespoons parsley and remove from the heat.

Ladle into bowls and garnish with additional parsley and scallions. Serve with cooked white rice.