Start by heating the olive oil in a large, heavy-bottomed pot over medium heat. Once it shimmers, toss in the diced onions, celery, and green bell pepper. These aromatics create a flavor-packed foundation for your dish. Sauté them for about 5 minutes, or until they soften and begin to caramelize.

Now it’s time for the garlic. Add the finely chopped garlic and crushed cayenne pepper to the pot. Stir it well to ensure every piece gets coated in that luscious oil. Allow them to cook for another minute. The aroma that fills your kitchen is delightful; you might want to keep the windows open to let it flow!

Next, add the diced yellow squash. This veggie brightens the dish and offers a mild sweetness that complements the other ingredients. Stir everything well, letting it soften for about 3 minutes.

Pour in the seafood broth and canned tomatoes (including the puree). Bring the mixture to a gentle simmer. This is where the magic happens! The flavors meld together, and the dish begins to take shape. Remember to add the Worcestershire sauce, hot sauce, bay leaves, and smoked paprika. Season with salt and pepper to taste.

After about 10 minutes, it’s time to introduce the shrimp. Add them to the pot, stirring them in. Ensure they are fully submerged in the sauce. Cook for about 5 to 7 minutes, or until the shrimp turn pink and opaque. Don’t overcook; you want them tender, not rubbery.

After cooking, taste and adjust seasonings if needed. Remove the bay leaves and ladle the Shrimp Creole into bowls. Garnish with sliced scallions. It’s time to dig in!