1 lb. fresh shrimp, cooked
2 tbsp. vegetable oil
3/4 c. finely chopped onion
3/4 c. finely chopped green pepper
2 tbsp. flour
16 oz. can tomatoes, sieved
1 tsp. Worcestershire sauce
1 bay leaf
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar
1/2 tsp. oregano

Cook rice by directions on box. Reserve 8 whole shrimp for garnish and cut remainder into pieces. Refrigerate until ready to use. Heat oil in a 2 quart glass casserole in microwave oven 30 seconds at high. Mix in onion and pepper; cook uncovered in microwave 4 minutes at high or until tender; stir after each minute. Sprinkle vegetables with flour. Stir in remaining ingredients except cooked rice. Cook uncovered in microwave oven 6 minutes at high; stir once or twice. Stir in shrimp pieces. Heat uncovered in microwave oven to serving temperature 3 minutes at high. Serve shrimp mixture on hot cooked rice and garnish with whole shrimp.