Creole shrimp

Ingredients:

• 1.8 kg large shrimp (about 32 pieces), peeled, deveined
• 2 tbsp. l. olive oil
• 4 cloves garlic, crushed
• 2 large onions, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 teaspoon cayenne pepper
• 2 cups seafood or shrimp broth
• 1 can (800 g) of canned tomatoes in thick puree
• A little Worcestershire sauce
• A little hot sauce
• 2 bay leaves
• 4 tablespoons green onions, chopped, for serving

Preparation:

1. Heat a large Dutch oven over medium heat. Add olive oil. Saute the garlic, onion, celery, and green bell pepper. Saute until soft, about 5 minutes. Add the cayenne pepper and let the vegetables caramelize.
2. Add the seafood broth, tomatoes, Worcestershire sauce, hot sauce, and bay leaf. Season with salt and pepper to taste. Simmer for 35 minutes. Add the shrimp and cook for about 4 minutes more, until they are bright pink and cooked through. Sprinkle with green onions.