1 c. onion, chopped
3 cloves garlic, minced
3 tbsp. parsley, chopped
3 tbsp. parsley for garnish
1 c. red wine
3 cloves
1/2 tsp. cayenne (or more if you like it VERY HOT!)
1 tsp. thyme
2 lbs. shrimp, peeled and deveined
1/2 c. celery, chopped
1/2 c. green pepper, chopped
1 1/2 c. tomato sauce
2 bay leaves
Salt and pepper
4 dashes Tabasco
Juice of 1 lemon
1 1/2 c. diced tomatoes
2 tbsp. vegetable oil

In hot oil, saute the vegetables and garlic. Add tomato sauce, wine, diced tomatoes, and seasonings. Simmer for 60 minutes. Add the shrimp and cook until tender, about 5 minutes. Serve over white rice and sprinkle with chopped parsley. 6-8 servings.