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Ingredients
  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 1 green pepper, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 (10-ounce) can whole tomatoes in juice, crushed by hand
  • 2 tablespoons Creole seasoning, such as we used Zatarain’s
  • 1 tablespoon hot sauce, such as Louisiana brand
  • 1 teaspoon Worcestershire sauce
  • 1 ½ pounds shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • Thinly sliced scallions, green part only, for serving
  • Cooked rice, for serving
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