1/4 c. olive oil
2 onions, chopped
2 cloves garlic, minced
5 lg. tomatoes, peeled and chopped
6 oz. fresh mushrooms, sliced
2 green peppers, chopped
1 (8 oz.) can tomato sauce
1/2 c. water
1/4 c. dry Vermouth
1 tsp. salt
1/2 tsp. dried thyme, crushed
1/2 tsp. marjoram, crushed
1 bay leaf
1/2 tsp. ground turmeric
1/8 tsp. fresh ground pepper
2 lbs. cooked shrimp, shells removed

Heat oil. Add onions and garlic, saute until tender. Add tomatoes, green pepper, mushrooms, tomato sauce and water. Simmer 5 minutes. Add vermouth and seasoning. Cover and simmer about 20 minutes. Remove bay leaf. Add cooked shrimp to sauce and heat through. Serve over rice.