• 2 tsp. vegetable oil
• 1/2 c. sliced onion
• 1/2 c. sliced celery
• 1/4 c. sliced bell pepper
• 1 small garlic clove, minced
• 4 c. canned whole tomatoes with liquid, drained and chopped (reserve liquid)
• 2 c. cooked long-grain rice (hot)
• 1 tbsp. tomato paste
• 1 tbsp Worcestershire
• 2 tsp chili powder
• 1 tsp. salt
• 1/4 to 1/2 tsp. crushed red pepper
• 1/4 tsp. oregano leaves
• 1 bay leaf
• 1 lb shelled shrimp
• 1/4 c fresh Italian parsley, divided

In 4 quart saucepan, heat oil; add onion, celery, bell pepper, and garlic.  Cook, stirring frequently, until tender.  Stir in reserved tomato liquid along with remaining ingredients, except shrimp, parsley, and rice.  Bring to a boil.   Reduce heat to low and simmer for 30 to 35 minutes.  Stir in shrimp and 2 tablespoons parsley; continue cooking until shrimp turns pick, 5 to 8 minutes.   Remove and discard bay leaf.  Arrange rice on platter and top with shrimp mixture.  Garnish with remaining parsley.