1 lb. cooked shrimp
1 lg. onion
1 bell pepper
1 stalk celery
2 tbsp. cooking oil
1 (8 oz.) can tomato sauce
1 tsp. basil
1/2 tsp. garlic powder
1-2 tsp. Worcestershire sauce

Cook shrimp in boiling water until pink (5 minutes). Drain and peel; remove veins and set aside.

Heat 2 tablespoons of cooking oil in large skillet. Add chopped onions, bell pepper and celery and saute. Add basil and garlic powder and cook until tender. Add 1-2 teaspoons of Worcestershire sauce and continue to saute 1-2 minutes.

Add 8 oz. can of tomato sauce. Stir all of the ingredients together adding the shrimp last. Cook covered, over a low heat approximately 7 minutes (long enough to heat the shrimp). If you do not have enough sauce, add small amounts of V-8 juice, slowly, leaving the skillet uncovered. Do not over cook the shrimp. Serve hot over rice.