Ingredients: 1 1/2 pounds unpeeled fresh shrimp 1 small onion -- chopped 1 small green pepper -- chopped 1/2 cup chopped celery 2 medium cloves garlic -- minced 2 tablespoons butter or margarine -- melted 16 ounces can whole tomatoes undrained and chopped 1 (8-ounce) can tomato sauce 2 teaspoons worcestershire sauce 1/2 teaspoon dried whole oregano 1/2 teaspoon dried whole thyme 1/8 teaspoon red pepper hot cooked rice

Recipe Info Category: Seafood Rating: 5 Contributor: Abdullah Davis

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.