Shrimp and Vegetable Creole

1 Tbsp. olive oil
1 onion, chopped
2 garlic cloves, minced
1 celery stalk, chopped
1 green bell pepper, seeded and chopped
1 (14.5-oz.) can diced tomatoes
1 (8-oz.) can tomato sauce
2 Tbsp. Worcestershire sauce
1 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. cayenne pepper
1/4 tsp. salt
Freshly ground black pepper
1 pound shrimp, peeled
3 small or 2 medium zucchini, halved lengthwise and sliced
Tabasco Sauce to taste

In a large nonstick skillet heat the oil and add the onion, garlic, celery and bell peppers. Cook until softened, about 5-7 minutes.

Add the tomatoes, tomato sauce, Worcestershire sauce, oregano, thyme, cayenne, salt and pepper. Simmer until sauce has thickened slightly, about 10 minutes. If sauce becomes too thick, add a bit of water or chicken broth.

Add the shrimp and zucchini. Cover and simmer on low heat until shrimp are pink, 5-7 minutes.

Serve with brown rice and Tabasco Sauce.

Serves 4
WW SP: 3