Shrimp Creole

Heat a large skillet or Dutch oven over medium-high heat and add the diced celery, chopped onion, and bell pepper; sauté for 5–7 minutes until softened and fragrant.

Stir in the minced garlic and cook for 1 minute until aromatic.

Pour in the tomato sauce and add the large can of whole tomatoes (with their juice), breaking up the tomatoes with a wooden spoon as they combine with the sauce.

Season with salt, pepper, and Tabasco sauce (or cayenne), stirring well to incorporate the seasonings.

Bring the mixture to a gentle simmer over medium heat and cook uncovered for 10 minutes to allow flavors to meld.

Add the de-veined and shelled shrimp to the simmering sauce, stirring gently to coat evenly.

Cook the shrimp for 3–5 minutes, stirring occasionally, until they are pink and just cooked through (do not overcook or they will become tough).

Taste and adjust seasoning with additional salt, pepper, or Tabasco as needed.

Serve hot over rice or with crusty bread to soak up the flavorful Creole sauce.