Shrimp with Creole Sauce

1 large onion, chopped
1/2 cup finely chopped green pepper
1 celery rib with leaves, finely chopped
1 tablespoon canola oil
3 garlic cloves, minced
1 can (28 ounces) whole tomatoes
1/4 cup minced fresh parsley
1/4 cup water
1/4 cup tomato paste
2 tablespoons lime juice
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon hot pepper sauce
1/4 teaspoon ground allspice
36 cooked large shrimp, peeled and deveined

In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic ;cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet.

Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp. Makes 12 servings.