Easy Shrimp Creole

Easy Shrimp Creole 1 medium yellow onion diced 1 small green bell pepper seeded and diced 1 rib celery diced 2 Tbsp salted butter 3 cloves garlic minced 2 lbs raw medium- large shrimp (tails on or off) peeled, and deveined 4 tsp Creole seasoning divided 1 1/2 cup chicken stock or shrimp stock 1 15 oz can crushed tomatoes 1 Tbsp Worcestershire sauce 1 Tbsp tomato paste plus additional as needed 1 tsp paprika 1/2 tsp salt 1/4 tsp cayenne adjust to taste 2 dried bay leaves few dashes hot sauce adjust to taste olive oil cooked white rice for serving 4 medium green onion thinly sliced In a large skillet cook onion, pepper and celery with butter over medium-high heat for 5 minutes until softened and beginning to brown. Add garlic, cook for 1 minute longer. . Meanwhile, in a medium-size mixing bowl toss shrimp with 2 tsp Creole seasoning. Set aside. To the skillet add remaining 2 tsp Creole seasoning, chicken stock, tomatoes, tomato paste, Worcestershire, paprika, salt, cayenne, bay leaves and hot sauce. Simmer uncovered on medium-low for 10 minutes to reduce slightly. Heat a couple of drizzles of olive oil in a separate skillet. Add seasoned shrimp. Cook over medium-high for 1 minute or until lightly pink. Add shrimp to Creole sauce. Simmer in Creole sauce for 3-4 minutes or until shrimp is cooked through. You may thicken sauce further adding additional tomato paste 1 Tbsp at a time. Serve immediately with cooked white rice garnished with green onion.