Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons rapeseed (canola) oil
  • 1 large onion (finely chopped)
  • 1 celery stalk (finely chopped)
  • 2 red peppers (seeded and finely chopped)
  • 3 garlic cloves (crushed)
  • 1/4 teaspoon cayenne pepper
  • 1 ½ - 2 tablespoons creole seasoning
  • 56 ounces 4 x 14 oz cans (400g) diced tomatoes
  • 1 1/2 cups (236ml) vegetable broth
  • ½ tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons tomato purée
  • 2 tablespoons (25g) butter
  • sea salt
  • freshly ground black pepper
  • 1 lb (453g) large shrimp (peeled and deveined)

Instruction

  • Heat the oil in a large saucepan on medium heat. Add the onion, celery and peppers, and soften with a small pinch of salt, stirring often, for about 5 minutes.
  • Add the garlic, red peppers, creole seasoning, and cayenne pepper and cook for about 30 seconds, stirring regularly, until the aroma is released.
  • Add the tomatoes, stock, vinegar, Worcestershire sauce, tomato purée, and butter.
  • Bring the sauce to the boil, then simmer, with the lid slightly off, for 15 minutes, stirring occasionally until reduced and thickened. Season to taste.
  • Add in the shrimp, then cook for about 5-7 mins until the shrimp is cooked through and opaque.