2 lb. medium-size shrimp, fresh is best
2 c. chopped green onion
1 c. chopped green pepper
1 c. chopped celery
2 garlic cloves, minced
1/4 c. vegetable oil
1 (6 oz.) can tomato paste
1 1/2 c. chicken broth, divided
1 (14.5 oz.) can diced tomatoes, undrained
1 (8oz.) can tomato sauce
2 bay leaves
1 tsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. ground red pepper
2 tbsp. all-purpose flour
Hot cooked rice
Peel shrimp, and devein, or thaw if using frozen, and set aside.
Saute onion, green pepper, celery and garlic in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add tomato paste, and cook, stirring constantly, 1 minute. Stir in 1 cup chicken broth, diced tomatoes, tomato sauce, bay leaves, Worcestershire sauce, salt and red pepper; bring to a boil. Reduce heat and simmer, stirring occasionally, 20 minutes.
Stir together remaining 1/2 cup chicken broth and flour in small bowl. Whisk into tomato mixture, and cook, stirring occasionally, 5 minutes.
Add shrimp; cook 4 minutes or until shrimp turn pink. Remove and discard bay leaves; serve over hot rice.