2 tbsp. vegetable oil
1 c. chopped celery
1/2 c. chopped green pepper
1 c. chopped onion or green onion
1 clove garlic, minced
1-1 1/2 lbs. shrimp
28 oz. can whole tomatoes, cut up
1 tsp. salt
1/8 tsp. pepper
1 bay leaf
3 shakes Tabasco
1/4 c. chopped parsley
1 tbsp. Worcestershire sauce

Saute first 5 ingredients in medium saucepan until tender. Add remaining ingredients. Bring to a boil and simmer about 30 minutes to reduce sauce.

Add 1 to 1 1/2 pounds shrimp (can use frozen shrimp which have been thawed and drained). Cook another 10 minutes. If thin, combine 1 tablespoon cornstarch and 2 tablespoons water until smooth. Stir into sauce, boil and stir 2 minutes. Remove bay leaf. Serve over rice or pasta.