Seafood Stew Base

• 2 pounds large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced

Tomato Broth

• 2 tablespoons tomato paste
• 1 (14.5-ounce) can diced tomatoes
• 4 cups seafood stock or chicken stock
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon Worcestershire sauce

Final Touches

• 1 tablespoon lemon juice
• 1/4 cup fresh cilantro, chopped
• Salt and black pepper, to taste
• Cooked white rice, for serving