- Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
In a medium [large] sauce pot over medium-high heat, warm 2 to 3 teaspoons [4 to 5 tsp] 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 seasoning, Worcestershire sauce, ½ cup [¾ cup] water, and as much cayenne as you like. Bring to a boil, reduce to a simmer, cover, and cook until the sauce is thickened slightly and the vegetables are just tender, 3 to 5 minutes.
Add the shrimp and cook until firm and cooked through, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
When the shrimp Creole is almost done, prepare the scallion garnish.