1 lb. fresh or frozen shrimp in shells
1 med. onion, chopped
1/2 c. chopped celery
2 cloves garlic, minced
2 tbsp. butter
2 tbsp. all-purpose flour
1 (12 oz.) can (1 1/2 c.) vegetable juice cocktail
1 bay leaf
2 tsp. Worcestershire sauce
1/2 tsp. sugar
1/2 tsp. dried thyme, crushed
1/8 to 1/4 tsp. ground red pepper
Several dashes bottled hot pepper sauce
Hot cooked rice
Snipped parsley (optional)

Thaw shrimp, if frozen. Peel and devein shrimp. Set aside.

In a 2-quart casserole, combine onion, celery, garlic, and butter. Cook, covered, on 100% power (high) for 2 to 4 minutes or until tender. Add flour. Stir until smooth.

Stir in vegetable juice cocktail, bay leaf, Worcestershire sauce, sugar, thyme, red pepper, and hot pepper sauce. Cook, uncovered, on high for 4 to 7 minutes or until bubbly, stirring every minute until slightly thickened, then every 30 seconds.

Add shrimp. Cook, covered, on high for 3 to 5 minutes or until shrimp turn pink, stirring once. Remove bay leaf. Serve over rice. Garnish with parsley, if desired. Makes 4 servings.