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 sauce
1/2 tsp. Louisiana hot sauce (cayenne)
1 tsp. salt
3 c. rice, cooked

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

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