Easy Shrimp Creole

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 1/2 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

In a cast iron skillet, heat the oil over medium-high heat. When the oil is shimmering, add the onion, pepper, celery and garlic. Cook, stirring frequently, until the onions turn translucent, 5 to 7 minutes

Stir in the tomatoes, Creole seasoning, hot sauce and Worcestershire, bring to a simmer, and continue to cook until the liquid reduces by half, 10 to 15 minutes. Stir in the shrimp and let cook until they just turn opaque.

Remove from the heat and season to taste with salt and pepper. Stir in the butter, garnish with the scallions,

and serve over rice.