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1/4 cup butter or margarine
1 1/2 cups finely chopped onion
1 1/2 cups finely chopped green pepper
2 cans (16 oz. each) tomatoes, broken quite small
2 tsp. Worcestershire sauce
2 small bay leaves
1 1/2 tsp. salt
1/8 tsp. pepper
1 tsp. sugar
1/2 tsp. oregano
2 lbs. shrimp, shelled and deveined
Heat butter in a skillet. Mix in onion and green pepper and cook until vegetables are partially tender. Turn mixture into slow cooker. Add tomatoes, Worcestershire sauce, bay leaves, salt, pepper, sugar and oregano; stir. Cover and cook on low for 4-6 hours. Remove bay leaves; stir in shrimp. Cover and cook on high for 1 hour.
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