2 lbs. fresh shrimp
2 tbsp. lemon juice
2 tbsp. Worcestershire
2 tsp. salt
3 tbsp. butter
1 med. onion
1/2 c. celery
1/2 c. bell pepper
1 clove garlic
2 tbsp. flour
1 tsp. sugar
1/4 tsp. pepper
2 dashes Tabasco
2 1/4 c. canned tomatoes
8 oz. tomato sauce

Shell and devein raw shrimp. Sprinkle shrimp with lemon, Worcestershire and 1 teaspoon salt. Melt butter in large pan. Add onion, celery, bell pepper and garlic. Saute over low heat about 5 minutes.

Blend flour, 1 teaspoon salt, sugar, pepper and Tabasco into combined tomatoes and tomato sauce. Cook covered over low heat 15-20 minutes until flavors are well blended. Add seasoned raw shrimp. Cover and cook over low heat 3-5 minutes until shrimp are firm. Serves 8.