1 c. peeled tomatoes
1/2 c. chopped celery
1/4 c. chopped green pepper
1/4 c. minced onions
3 tbsp. butter
3/4 lb. shrimp
1 1/3 c. minute rice
1 tsp. sugar
1/2 tsp. salt
1 bay leaf
Parsley flakes
1/4 tsp. Worcestershire sauce

Drain tomatoes, measuring liquid; add water to make 1 1/3 cups. Saute celery, pepper, and onions in butter. Then add shrimp. Cook until shrimp turns pink. Add liquid, tomatoes, sugar, and seasonings. Cover and simmer 3 minutes. Stir in rice. Cover and simmer 5 minutes. Then serve.