5 lbs. peeled shrimp
2 sticks butter
8 oz. can tomato sauce
3 tbsp. cornstarch
Salt and pepper to taste
1 lg. onion, diced
4 celery sticks, no strings, diced
2 med. bell peppers, diced
4 green onion tops, diced

Season shrimp with salt and pepper and set aside. Dice onion, celery, bell peppers, onion tops and sauce in 2 sticks butter over low heat. Add tomato sauce (no water).

In a separate bowl, dissolve 3 tablespoons cornstarch in 3/4 cup water and add to above. (Mixture will be thick.) Add shrimp and cook over low heat for 1 hour, stirring occasionally.