2 tsp. vegetable oil
1/2 c. sliced onion
1/4 c. sliced celery
1/4 c. red or green bell pepper
1 sm. garlic clove, minced
4 c. canned whole tomatoes (with liquid); drain & chop tomatoes, reserving liquid
1 tbsp. tomato paste
1 tbsp. Worcestershire sauce
2 tbsp. chili powder
1 tsp. salt
1/4-1/2 tsp. crushed red pepper
1/4 tsp. oregano leaves
1 bay leaf
15 oz. shelled & deveined shrimp
1/4 c. shredded fresh Italian (flat leaf) parsley
2 c. cooked long grain rice (hot)

In 4 quart saucepan heat oil. Add onion, celery, bell pepper, garlic and cook, stirring frequently, until vegetables are tender. Stir in reserved tomato liquid along with remaining ingredients except shrimp, parsley and rice; bring mixture to a boil.

Reduce heat to low and let simmer 30-35 minutes. Stir in shrimp and 2 tablespoons parsley and continue cooking until shrimp turns pink, 5-8 minutes. Remove and discard bay leaf. Arrange rice on serving platter and top with shrimp mixture; garnish with remaining 2 tablespoons parsley. Serve.