1 tablespoon extra virgin olive oil
In a large heavy saucepan, heat oil over medium-low heat. Add onions, celery, green pepper and garlic. Sprinkle with a little salt and pepper to bring out the flavor; cook and stir over medium-low 4-5 minutes or until soft but not browned. Season with cayenne and Creole seasoning.
Stir in tomato paste. Add wine and mix well. Add tomatoes and tomato sauce and mix well. Stir in Worcestershire sauce and Tabasco sauce, and bring to a simmer. Partially cover and simmer about 25-30 minutes or until slightly thickened.
Season shrimp with Old Bay Seafood Seasoning and stir them into the tomato mixture and just heat through until the shrimp are fully cooked but not toughened, about 3 minutes. Serve over hot cooked rice, garnished with chopped green onions.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved