- 1½ lbs large shrimp peeled and deveined
- 2 tablespoons butter or oil
- 1 medium onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 can 28 oz crushed or diced tomatoes
- 1 cup shrimp or chicken stock
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper adjust to taste
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 green onions sliced, for garnish
- Cooked white rice for serving
- Use large or jumbo shrimp for the best texture, and avoid overcooking—they only need 2–3 minutes until pink and opaque.
- For extra heat, add more cayenne pepper or a few dashes of your favorite hot sauce.
- Fresh shrimp work best, but frozen shrimp are a great option if fully thawed and patted dry.
- Serve over steamed white rice, brown rice, or cauliflower rice for a lighter meal.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the shrimp from becoming rubbery.
- Garnish with fresh parsley and sliced green onions for added freshness and color.
- A splash of fresh lemon juice just before serving brightens the flavors.
