1/4 c. Wesson oil
1/2 c. chopped onion
1/2 c. sliced celery
1/2 c. chopped green pepper
1 clove garlic
2 (8 oz.) cans tomato sauce
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. chili powder
1 lb. cooked shrimp
4 c. cooked rice

Cook vegetables and garlic in Wesson oil. Mix in tomato sauce and seasonings. Simmer 15 minutes. Add shrimp and heat thoroughly. Serve over hot cooked rice. Yield: 4 servings. Optional.