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Four-square Gospel Creole

1 1/2 lb Unpeeled medium-size fresh shrimp
1 sm Onion, chopped
1 sm Green pepper, chopped
1/2 c Celery
2 Garlic cloves, minced
2 tb Butter or margarine, melted
1 cn Whole tomatoes, undrained and chopped (16-ounce)
1 cn Tomato sauce (8-ounce)
2 ts Worcestershire sauce
1/2 ts Dried oregano
1/2 ts Dried thyme
1/8 ts Ground red pepper
Hot cooked rice

Peel and devein shrimp; set aside. Cook onion, green pepper, celery, and garlic in butter in a Dutch oven over medium heat, stirring constantly, until tender. Stir in tomatoes and next 5 ingredients. Cook 15 minutes or until desired consistency, stirring occasionally. Stir in shrimp, and simmer 5 minutes or until shrimp turn pink. Serve shrimp mixture over rice.

Yield: 4 to 6 servings

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