2 (1 lb each) bags of shelled raw Shrimp
2 green bell peppers diced
4 stalks celery diced
1 medium onion diced
2 cloves minced garlic
1 tbs butter
2 (15 oz each) cans tomato sauce
1 C water
2 bay leaves
1 tsp parsley
1 tbs Worcestershire sauce (I use Lea & Perrins because it's gluten free)
Salt to taste
Cayenne pepper to taste
1) heat large skillet, melt butter and saute onion, garlic, green pepper and celery for about 5 mins or until tender
2) Stir in tomato sauce, water, Worcestershire sauce and seasonings. Simmer about 10 to 15 mins.
3) Add thawed shrimp, bring to a boil and cook about 5 mins until shrimp are pink.
Serve over fluffy rice! Recipe can be halved. This made enough to feed our family of 6.