2 (4 1/2 oz.) cans shrimp or 1/2 lb. fresh shrimp, cooked and deveined
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. butter or oil
2 tbsp. flour
1 (1 lb.) can tomato wedges
1/4 c. catsup
1/4 tsp. hot pepper sauce (optional)

Drain shrimp and rinse in cold water. Cook onion and green pepper in butter or oil until tender. Sift flour and stir into mixture. Fold in tomatoes, catsup and pepper sauce. Cook over low heat stirring often. Add shrimp and heat thoroughly. Serve over rice.