Peel and de-vein shrimp. Saute onion, green pepper, celery, and garlic in butter in a Dutch oven until tender. Stir in tomatoes, tomato sauce, Worcestershire sauce, oregano, thyme, and red pepper. Cook over medium heat, stirring occasionally, about 15 minutes or until desired consistency. Stir in shrimp, and simmer over medium heat 5 to 10 minutes or until shrimp are done. Serve over rice. Yield: 4 to 6 servings.