Cut shrimp into 1/4 inch pieces, reserve six whole shrimp to garnish the tops of the peppers. Saute onion and celery in butter until tender. Add the Worcestershire, salt, pepper and tomato sauce. Cook for about 5 minutes, then add cooked rice and mix thoroughly. In the meantime, wash peppers, cut thin slice from the stem end of each and simmer in 2 cups salted hot water for 5 minutes. Drain and fill with shrimp mixture. Top each with bread crumbs and a pat of butter. Place stuffed peppers in greased casserole; bake 30 minutes covered plus uncover last 10 minutes. Garnish with reserved whole shrimp and minced parsley.
Cajun Country -- New Iberia, Louisiana