Shrimp Creole

I found this recipe on Food Network. Instead of serving over rice, like most recipes, this turns it into a soup. Honestly, I wasn't too impressed but that might be because I couldn't find seafood stock and used vegetable instead.

Shrimp Creole 
 Servings: 4-6

Ingredients:
 2 tbs olive oil
1 tbs minced garlic
2 large onions, diced
2 stalks celery, diced
1 green bell pepper, diced ( I forgot to pick this up at the store so I just omitted it)
2 bay leaves
1 tsp cayenne pepper
2 cups seafood or shrimp stock
1 28 oz. can whole tomatoes
1 tsp Worcestershire sauce
1 tsp hot sauce
2 lbs. large shrimp, peeled and deveined
green onions for garnish

Directions:
1. Heat a large pot over medium heat. Add oil.
2. Cook garlic, onions, celery and green pepper. Cook until softened, about 5 minutes.
3. Add cayenne pepper and let caramelize.
4. Add the seafood stock, tomatoes, Worcestershire sauce, hot sauce, and bay leaves.
5. Season with salt and pepper.
6. Simmer for 35 minutes.
7. Add shrimp and cook for 4 minutes, until shrimp are pink and cooked through.
8. Garnish with green onion.

I toasted some hamburger rolls and served them with this. It might also be better with diced tomatoes and maybe some cheddar cheese on top. I'll probably try this again.