1 c. coarsely chopped onion
1/4 c. olive oil
2 tsp. dried basil, crushed
2 lb. peeled, deveined, lg. shrimp
2 cloves garlic, minced
2 (28 oz.) cans Italian tomatoes
2 tsp. dried oregano, crushed
Fresh basil, if desired, for garnish

In a large saucepan, cook onion and garlic in hot oil, stirring occasionally, until onion is tender. Cut up tomatoes. Add tomatoes and juice, basil and oregano to onion mixture. Bring to a boil. Reduce heat and simmer, uncovered, 30-40 minutes, stirring occasionally, until most of liquid is evaporated. Stir in shrimp. Cook, stirring occasionally, 5 minutes or until shrimp are done. Serve garnished with fresh basil. Yield: 8 servings.