Shrimp creole

Shrimp creole


2 tablespoons olive oil

four garlic cloves, minced

2 large onions, chopped

two stalks celery, chopped

1 green bell pepper, chopped

1 teaspoon cayenne pepper

two cups seafood stock or shrimp stock

one (28-ounce) can total tomatoes, in thick puree

Dash Worcestershire sauce

Kosher salt and freshly ground black pepper

two lbs big shrimp (about 32), shelled and deveined

four tablespoons green onions, sliced for garnish