1 med. onion, chopped
1/2 c. chopped celery
1/2 c. chopped green pepper
1 clove chopped garlic
1 sm. can (15 oz.) tomatoes, chopped
1 lg. (29 oz.) can tomato sauce
Salt and pepper to taste
2 tbsp. Worcestershire sauce
Dash of Tabasco sauce
Pinch of oregano
1 bay leaf
1 tsp. cornstarch
2 lbs. cleaned, shelled shrimp
Cooking oil

Cook first 4 ingredients in cooking oil until tender. Add tomatoes, tomato sauce, salt, pepper, Worcestershire sauce, Tabasco sauce, oregano, and bay leaf. Simmer for 45 minutes to 1 hour. Mix cornstarch with a little water; stir into sauce. Cook, uncovered, stirring constantly until thickened. Add shrimp just before serving; cook for 5 to 10 minutes or until shrimp is done. Serve over hot rice. Yield: 4 to 6 servings.