1 pound shrimp, fresh or frozen
2 tablespoons vegetable oil
1/4 cup chopped celery
1/4 teaspoon garlic salt
1 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 teaspoon sugar
1/2 teaspoon basil
2 tablespoons chopped parsley
3 1/2 cups canned tomatoes
Fluffy rice

Shell and clean shrimp. Set aside. Heat oil in large skillet. Add celery and cook until tender. Add next 8 ingredients. Cook over low heat until liquid is reduced and mixture is slightly thickened, about 30 minutes. Add uncooked shrimp to skillet. Cover and cook for 3 to 5 minutes, depending on size of shrimp.

Serve with fluffy hot rice.

Yields 4 servings.