1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, minced
3 tbsp. shortening
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
12 oz. frozen shelled shrimp, thawed
1/2 c. chopped green pepper

In skillet cook onion, celery, and garlic in shortening until tender but not brown. Add tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, chili powder and hot pepper sauce. Simmer uncovered 45 minutes. Mix cornstarch with 1 tablespoon cold water. Stir into sauce. Cook and stir until thickened and bubbly. Add shrimp and green pepper. Cover; simmer 5 minutes. Serve with rice. Makes 6 servings.