2 med. onions, chopped
2 stalks celery, chopped
1 green pepper, chopped
1 clove garlic, chopped
2 tbsp. olive oil
1 can DelMonte stewed tomatoes
1 sm. jar chopped pimiento
1 (10 oz.) pkg. Vigo yellow rice
3 c. water
2 lbs. med. shrimp, peeled and deveined
1 tsp. salt
1/2 tsp. seasoned pepper
2 tbsp. Worcestershire

Saute onion, celery, green pepper and garlic in hot olive oil until transparent. Add tomatoes, water and seasonings. Bring to a boil. Stir in rice. Cover and simmer 20 minutes. Stir in pimiento and shrimp. Simmer 6 minutes. Serves 6-8.