1 to 1 1/2 lbs.raw shrimp 16-20 ct. (peel and de-vein)
1 (28 oz.) can crushed tomatoes (Hunts)
1 (15 oz.) can tomato sauce
1/4 cup olive oil
1 cup each: chopped celery, Spanish onion, green bell pepper
granulated garlic (to taste)
fresh parsley
1 tsp. cayenne pepper
1 tsp. black pepper
1/2 tsp. chili pepper
2 large bay leaves
pinch of Kosher salt
1 tsp. sugar

Heat olive oil in large saucepan. Add chopped vegetables and sauté briefly. Add seasonings, tomato sauce and crushed tomatoes. Simmer on LOW until vegetables are tender.

Meanwhile, peel and de-vein shrimp (or buy shrimp already peeled and deveined). Rinse and add to sauce, simmer until shrimp are done, about 15 minutes.

Serve over hot rice.

ENJOY!

Submitted by: Judy Rapisarda