Quick & Easy New Orleans Shrimp

• 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
• 3 cups hot cooked brown rice

1. 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.
2. 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.

olive oil, onion, celery, green pepper, garlic, tomato sauce, salt, water, worcestershire sauce, cayenne pepper, shrimp, hot cooked brown rice

Taken from www.tasteofhome.com/recipes/quick-easy-new-orleans-shrimp/ (may not work)