1 lb. raw shrimp, deveined
1/2 c. onion, chopped
1 sm. clove garlic, minced
1/2 c. celery, chopped
1/2 c. parsley, chopped
1/3 c. bell (sweet) pepper, chopped
3 tbsp. olive oil
2 c. water
2 c. tomatoes
1 c. tomato puree (sauce)
1/2 tsp. Lea & Perrins Worcestershire
1/2 tsp. Louisiana Hot Sauce (cayenne)
1 tsp. salt
3 c. cooked rice

Saute onion, celery, parsley and bell pepper until tender. Add water, tomatoes, tomato puree and garlic. Simmer 5 minutes. Add Lea & Perrins, Louisiana Hot Sauce and salt.

Cook mixture for 30 minutes. Add shrimp and cook for 30 more minutes, or until shrimp are done and mixture is thick. Serve over rice. Yield: 4 portions.