Shrimp Creole

2-3  lbs. shrimp (cleaned and deveined)
2 tbsp. butter or margarine 
2 med. onions chopped 
1 cup chopped celery
1 bell pepper, chopped
4 cloves garlic, chopped or 1 tbsp. Garlic Powder 
1 6 oz. can tomato paste 
2 6 oz. cans tomato sauce
1 can Rotel Tomatoes
2 dashes of Worcestershire
A few dashes of Tabasco
1 pinch of sugar 
1 cup green onions, chopped  
1 cup parsley, minced 
Salt, Blk. Pepper and Cayenne Pepper to taste

Saute onions, bell pepper, garlic and celery in butter. 
Add tomato paste, tomato sauce, Rotels, Worcestershire,
Tabasco and 4 cups of water. 
Cook for about 1 hour, stirring occasionally 
(add water if sauce becomes too thick). 

Add the shrimp and cook over low heat for about 30 minutes.
Add the Green Onions and Parsley and season to taste.
Serve over hot rice.

Serves 4-6.

Note:  This may not be exact - but it's pretty close
to the way Mama made her Shrimp Creole.