Cuban Shrimp Creole

3 cloves garlic

2 onions, chopped

2 green peppers, chopped

2 bay leaves

1 cup olive oil

1 (8oz) can tomato sauce

1 sm. can brown gravy

Salt to taste

Dash of hot sauce

Dash of Worcestershire sauce

1 1/2 lbs. shrimp, cleaned and cooked

Saut's the garlic, onions, green peppers and bay leaves in olive oil. When browned, add the tomato sauce, brown gravy, salt, hot sauce, and Worcestershire sauce and let brown a little longer. Add shrimp and cook another 15 minutes. Serve over yellow rice in individual casseroles. Serves. 4