Heat the oil in a large saucepan on medium heat. Add the onion, celery and peppers, and soften with a small pinch of salt, stirring often, for about 5 minutes.
Add the garlic, red peppers, creole seasoning, and cayenne pepper and cook for about 30 seconds, stirring regularly, until the aroma is released.
Add the tomatoes, stock, vinegar, Worcestershire sauce, tomato purée, and butter.
Bring the sauce to the boil, then simmer, with the lid slightly off, for 15 minutes, stirring occasionally until reduced and thickened. Season to taste.
Add in the shrimp, then cook for about 5-7 mins until the shrimp is cooked through and opaque.
Video
Notes
Recipe Tips
You can prep the sauce ahead of time and store it in the fridge.
Use a sharp knife to cut your veggies up nice and small so that they cook quickly.
The flavor really develops over time, so best to prep ahead a few hours before serving.
For best results use fresh shrimp but alternatively use frozen shrimp that you defrost just before cooking.
Make your life easier by buying peeled and deveined shrimp for cooking.
You can use fire-roasted tomatoes if you prefer some extra flavor.