Shrimp Creole - cooking recipe

Ingredients

2 qt. water
2 lb. unpeeled fresh medium shrimp
1 c. chopped onion
1 c. chopped green pepper
1 Tbsp. vegetable oil
2 (14 1/2 oz.) cans no-salt-added whole tomatoes, drained and chopped
1 (6 oz.) can no-salt-added tomato paste
1 bay leaf
1 tsp. Worcestershire sauce
1/2 tsp. dried whole oregano
1/4 tsp. salt
1/4 tsp. lemon pepper seasoning
1/4 tsp. freshly ground pepper
dash of red pepper
2 c. hot cooked rice, cooked without salt or fat

Preparation

Bring water to a boil in a large Dutch oven; add shrimp and cook 3 to 5 minutes.
Drain well; rinse with cold water.
Chill. Peel and devein shrimp.
Set aside 1 pound of shrimp; reserve the rest for other uses.
Saute onion and green pepper in oil in a large skillet until tender.
Add tomatoes and next 8 ingredients; stir well.
Bring to a boil, reduce heat and simmer, uncovered, 15 minutes, stirring occasionally (sauce will be thick).
Remove from heat; discard bay leaf.
Stir in shrimp.