Ingredients

  * ¾ cup long-grain white rice
  * 1 yellow onion
  * 2 celery ribs
  * 1 green bell pepper
  * 10 ounces wild Gulf shrimp
  * 2 tablespoons tomato paste
  * 1 cup diced tomatoes
  * Creole spice blend (granulated garlic - dried oregano - dried thyme)
  * 1 fresh bay leaf
  * 1 tablespoon vegan Worcestershire sauce (contains soy)
  * ¼ teaspoon cayenne (optional)
  * 3 scallions

Make Rice

Prep Veggies (above or leftovers from fridge)

Create the Creole:

Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.

In a medium sauce pot over medium-high heat, warm 2 teaspoons oil until hot but not smoking. Add the onion, celery, bell pepper, and tomato paste, season with salt and pepper, and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Add the tomatoes, Creole spice blend, bay leaf, Worcestershire sauce, ½ cup water, and as much cayenne as you like. Bring to a boil, reduce to a simmer, cover, and cook until the sauce is slightly thickened and the vegetables are just tender, 3 to 5 minutes. 
Add the shrimp and cook until firm and cooked through, 2 to 3 minutes. Remove from the heat, discard the bay leaf, and season to taste with salt and pepper. 
When the shrimp Creole is almost done, prepare the scallion garnish.