In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Allow it to warm for a minute or two until shimmering.
Add the diced sweet onion, green bell pepper, red bell pepper, and celery to the skillet. Sauté for about 5-7 minutes until the vegetables are tender and the onion becomes translucent. Incorporate the minced garlic and cook for an additional minute until fragrant.
Stir in the tomato paste, ensuring it coats the vegetables evenly. Next, add the stewed tomatoes and tomato sauce, mixing well to combine all ingredients.
Add the Worcestershire sauce (if using), hot sauce, Creole seasoning, dried thyme, salt, ground black pepper, and red pepper flakes (if using). Stir thoroughly to incorporate the spices into the sauce.
Bring the mixture to a simmer. Lower the heat and let it cook uncovered for about 15 minutes, stirring occasionally. This will allow the flavors to meld beautifully.
Once the sauce has thickened slightly, add the peeled and deveined shrimp. Stir gently to ensure the shrimp are evenly distributed in the sauce.
Cook for an additional 5-7 minutes, or until the shrimp are opaque and cooked through. Be careful not to overcook them, as shrimp can become tough if left on the heat for too long.
Remove the skillet from the heat and let it sit for a minute. Serve your Shrimp Creole hot over rice or with crusty bread for dipping.
