Ingredients
2 tablespoons olive oil1 small onion, chopped1 celery rib, finely chopped1 small green pepper, chopped2 garlic cloves, minced1 can (15 ounces) Italian tomato sauce1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained1/2 cup water1/2 teaspoon Worcestershire sauce1/8 to 1/4 teaspoon cayenne pepper1 pound uncooked shrimp (31-40 per pound), peeled and deveined3 cups hot cooked brown rice
Preparation
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; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Add shrimp; cook 2-4 minutes or until shrimp turn pink. Serve with rice.
