1 lb. peeled and deveined gulf shrimp
1/2 c. chopped green peppers
2 tbsp. butter
1 tbsp. cornstarch
1 (16 oz.) can tomato wedges
1/2 c. chopped onions
1/4 c. catsup
1/4 tsp. liquid hot pepper sauce

Cook onion and green pepper in butter until onion is tender; stir in cornstarch and salt; fold in tomato wedges, catsup, and hot pepper sauce. Cook over low heat until sauce is thickened, stirring frequently. Add shrimp and heat thoroughly to serve. Spoon shrimp sauce over cornbread. Makes 6 servings.