2 T. olive oil
1 c. diced yellow onion
3/4 c. diced green bell pepper
3/4 c. diced celery
1 1/2 tsp kosher salt, divided
3 T. tomato puree
1 1/2 T minced garlic
3/4 c. dry white white
1 28oz can fire-roasted diced tomatoes
1 T. Worcestershire
1 1/2 tsp Creole seasoning (River Road Blackened Shrimp Seasoning)
1 lb. large fresh shrimp, peeled, deveined
2 c. cooked white rice
Garnish: sliced green onions, fresh parsley
In a large Dutch oven, heat oil over medium-high heat. Add onion, bell pepper, and celery. Season with 1 tsp. salt, and cook until vegetables are slightly tender, 5 to 7 minutes. Add tomato paste and garlic, and cook, stirring, until fragrant, 1 to 2 minutes. Add wine, and deglaze pan by using a wooden spoon to scrape browned bits from bottom of pan. Add tomatoes, Worcestershire, and Creole seasoning, stirring to combine. Bring to a boil, and reduce heat. Simmer until thickened, about 30 minutes, stirring occasionally.
Spread shrimp out on a paper towel lined platter. Season with remaining 1/2 tsp. salt. Add shrimp to pot and simmer 10-15 minutes.
Remove from heat, and ladle into bowls. Serve topped with a scoop of hot cooked rice. Garnish with green onion and parsley, if desired.
Serves 4 servings
If you want a thicker stew, add more shrimp and/or a spicy sausage. Serve with crusty bread.