Orleans shrimp

Ingredients:

2 tablespoons olive oil

1 small onion, chopped

1 celery rib, finely chopped

1 small green pepper, chopped

2 garlic cloves, minced

1 can (15 ounces) Italian tomato sauce

1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained

1/2 cup water

1/2 teaspoon Worcestershire sauce

1/8 to 1/4 teaspoon cayenne pepper

1 pound uncooked shrimp (31-40 per pound), peeled and deveined

1 1\2 cups brown rice

In a large skillet, 

Heat oil over medium heat. 

Add onion, celery and pepper

Cook and stir 5-7 minutes or until tender. 

Add garlic; cook 1 minute longer.

Stir in tomato sauce, 

diced tomatoes, 

water, Worcestershire sauce and cayenne

bring to a boil. 

Reduce heat and simmer, uncovered, 

10-15 minutes or until slightly thickened, 

stirring occasionally. 

Add shrimp; 

cook 2-4 minutes or until shrimp turn pink. 

Serve with cooked rice

"Bon appetit!"