Directions

1. Heat oil in a large saucepan or Dutch oven over medium heat.

2. When the oil is shimmering, add the celery, red onion, red bell pepper, garlic and salt.

3. Cook, stirring frequently until the onions are translucent, 3-5 minutes

4. Add the tomatoes, smoked paprika, and cayenne pepper. Cook for 4-5 more minutes, stirring occasionally.

5. Add the stock and vinegar and bring to a boil.

6. Reduce heat to low and simmer, stirring occasionally, for 20 minutes.

7. Add the shrimp and butter (if using) and stir to combine. Cook 4-5 minutes more until shrimp are cooked through.

8. Serve the shrimp over Miya’s Rice & Peas (or with crusty bread to sop up the sauce).