Shrimp Creole

INGREDIENTS

• Kosher salt and freshly ground black pepper
• Dash Worcestershire sauce
• 2 pounds large shrimp (about 32), shelled and deveined
• 2 large onions, chopped
• 1 green bell pepper, chopped
• 1 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 2 stalks celery, chopped
• 1 (28-ounce) can whole tomatoes, in thick puree
• 2 bay leaves
• 4 garlic cloves, minced
• 4 tablespoons green onions, sliced for garnish
• 2 cups seafood stock or shrimp stock
• Dash hot sauce