1/2 c. onion, chopped
1/2 c. celery, chopped
1 clove garlic, minced
3 tbsp. Crisco
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 1/2 tsp. salt
1 tsp. sugar
1 tbsp. Worcestershire sauce
1/2 to 1 tsp. chili powder
Dash bottled hot pepper sauce
2 tsp. cornstarch
1 tbsp. cold water
12 oz. frozen shelled shrimp, thawed
1/2 c. green pepper, chopped

In skillet, cook onion, celery and garlic in hot Crisco until tender but not brown. Add tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, chili powder and hot pepper sauce. Simmer, uncovered, for 45 minutes. Combine cornstarch with water; stir into sauce. Cook and stir until mixture thickens and bubbles. Add shrimp and green pepper. Cover. Simmer 5 minutes. Spoon the hot shrimp Creole into the center of the parsley rice ring, or serve separately. Makes 6 servings.