2 tablespoon of olive oil
1 lb shrimp, peeled and deveined
1 green pepper, diced
1 white onion, diced
3 stalks of celery, diced
4 garlic cloves, minced
1 14oz can of fire roasted diced tomatoes
1 tablespoon tomato paste
1 cup chicken broth
2 bay leaves
1 tablespoon paprika
2 teaspoon onion powder
2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne, (if you want a hint of spice, you can add 1/2 teaspoon or omit.)
1/2 teaspoon dried thyme
1/2 teaspoon oregano
In a large deep skillet, heat oil over medium-high heat. Once hot, add in your onions, peppers, celery and cook until tender. About 5-7 minutes
Once tender, add in the garlic and seasonings and cook until fragrant, about 30 seconds. Add in tomato paste and cook until caramelized.
Then add in diced tomatoes, chicken broth and bay leaves and cook until sauce slightly thickens. About 15-20 minutes.
Once sauce is thickened, add in shrimp and cook until shrimp is fully cooked, about 10 minutes.
Removed from heat and it can be served with rice.