1 1/2 lb. unpeeled fresh shrimp
1 sm. onion, chopped
1/2 c. celery, chopped
2 med. cloves garlic, minced
2 tbsp. butter, melted
1 (16 oz.) can whole tomatoes, chopped plus juice
1 (8 oz.) tomato sauce
2 tsp. Worcestershire sauce
1/2 tsp. dried whole oregano
1/2 tsp. dried whole thyme
1/8 tsp. red pepper
Hot cooked rice

Peel and devein shrimp. In a Dutch oven. Saute onion, celery, and garlic in butter. Stir in tomatoes (juice too), tomato sauce, Worcestershire sauce, oregano, thyme, and red pepper. Cook over medium heat, stirring occasionally, for about 15 minutes or until desired consistency. Stir in shrimp; simmer over medium heat for 5-10 minutes or until shrimp are done. Serve over rice.