2 lbs. lg. shrimp, cooked & peeled
1 c. celery, sliced diagonally
1 c. onion, chopped
1 c. bell pepper
1 c. water
1/2 tsp. chicken base
Salt & pepper to taste
2 tbsp. cornstarch
2 tbsp. water
Hot sauce

Spray non-stick 3 quart pan. Saute celery, onion and bell pepper. Add water and chicken seasoning, salt and pepper. Simmer slowly 15 to 20 minutes. Add mixture of cornstarch and water to slightly thicken. Add shrimp and simmer 5 minutes. Add Louisiana hot sauce if desired. Serve over rice. Serves 8.