Name: Shrimp Creole
Total time: 1 h
Yield: 4
Ingredients: 2 tablespoons unsalted butter; 1 medium yellow onion, finely chopped; 2 garlic cloves, minced; Kosher salt; Freshly ground pepper; 3 celery ribs, finely chopped; 1 medium green bell pepper, finely chopped; 1 medium red bell pepper, finely chopped; 1/2 cup chicken broth; One 28-ounce can crushed tomatoes; 2 teaspoon Worcestershire; 2 teaspoon hot sauce, plus more for serving; 3/4 teaspoon Aleppo pepper; 1 pound large shrimp, shelled and deveined; Steamed rice, sliced scallions and lemon wedges, for serving

In a large saucepan, melt the butter. Add the onion and garlic to the saucepan and season with salt and pepper. Cook, stirring occasionally, over moderate heat until softened, about 5 minutes. Add the celery and peppers and cook until softened, 7 minutes. Pour the chicken broth and tomatoes into the saucepan, then add the Worcestershire sauce, hot sauce and Aleppo pepper. Bring the to a boil, then reduce the heat to moderately low and simmer until the sauce has thickened and the peppers are very soft, 15 minutes longer.

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