2 tsp. vegetable oil
1/2 c. sliced onion
1/4 c. sliced celery
1/4 c. red or green bell pepper
2 sm, cloves garlic, minced
4 c. canned whole tomatoes
1 tbsp. Worcestershire sauce
1 tbsp. tomato paste
2 tsp. chili powder
1 tsp. salt
1/2 tsp. crushed red pepper
1/4 tsp. oregano leaves
1 bay leaf
15 oz. shelled and deveined shrimp
2 tbsp. parsley
2 c. cooked long grained rice (hot)

In a 4 quart sauce pan, mix the first 5 ingredients and cook, stirring frequently, until vegetables are tender. Chop tomatoes. Stir in the next 8 ingredients (including the liquid for the tomatoes) and bring to a boil. Reduce heat to low and let simmer for 30 to 35 minutes. Stir in shrimp and parsley and continue cooking until shrimp turn pink, 5 to 8 minutes. Remove and discard bay leaf. Arrange rice on serving platter and top with shrimp mixture. Yield: 4 servings.

Each serving provides: 3 protein exchanges; 4 g. fat; 42 g. carbohydrate; 166 mg. calcium; 1, 185 mg. sodium; 159 mg. cholesterol