A flavorful and hearty shrimp creole dish with a touch of spice and a rich tomato base.
Chop the onion, celery, and garlic into small pieces.
Use a sharp knife for precise cuts and to avoid crushing the vegetables.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot enough to sizzle when adding vegetables.
Sauté the onion, celery, and garlic in the hot oil until tender.
Stir frequently to prevent the garlic from burning.
Add the chopped tomatoes, tomato sauce, salt, sugar, chili powder, and Worcestershire sauce to the skillet.
Mix well to combine all the flavors evenly.
Simmer the mixture uncovered for 30 minutes, stirring occasionally.
Adjust the heat to maintain a gentle simmer.
Mix the cornstarch with a small amount of water to create a slurry, then stir it into the sauce.
Ensure the cornstarch is fully dissolved to avoid lumps.
Add the shrimp to the skillet and cook until they turn pink and are fully cooked, about 5 minutes.
Avoid overcooking the shrimp to keep them tender.
Serve the shrimp creole over a bed of yellow rice.
Garnish with fresh parsley for a pop of color and flavor.
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