Ingredients

• 450 g Large shrimp, peeled and deveined
• 30 ml Vegetable oil or butter
• 1 unit Medium yellow onion, chopped
• 1 unit Celery, chopped
• 1 unit Green bell pepper, chopped
• 3 unit Garlic, minced
• 1 unit Diced tomatoes (400g), undrained
• 1 unit Tomato sauce (400g)
• 120 ml Chicken or seafood broth
• 0.5 tsp Dried thyme
• 0.25 tsp Cayenne pepper (or to taste)
• 1 unit Bay leaf
• 0.25 cup Fresh parsley, chopped, for garnish
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 cup Cooked white rice, for serving

Instructions

1. 1

   Sauté Holy Trinity — Heat vegetable oil or melt butter in a large skillet or Dutch oven over medium heat. Add chopped onion, celery, and green bell pepper. Sauté for 8-10 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.

2. 2

   Build the Sauce — Stir in the undrained diced tomatoes, tomato sauce, chicken or seafood broth, dried thyme, cayenne pepper, bay leaf, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 15 minutes, allowing the flavors to deepen.

3. 3

   Add Shrimp — Uncover the skillet and add the peeled and deveined shrimp to the simmering sauce. Stir gently to coat the shrimp. Cook for 3-5 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp, as they can become tough.

4. 4

   Serve — Remove the bay leaf. Garnish with fresh chopped parsley. Serve immediately over fluffy white rice.