1/4 c. vegetable oil
1 medium onion, chopped
1 medium bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 c. tomato sauce or canned crushed tomatoes
1/2 c. water
1 tbsp. Tabasco hot sauce
salt and pepper to taste
2 lb. shrimp, shelled
hot cooked rice

In a skillet over medium heat, sauté onion, bell pepper, celery and garlic in oil until tender (about 10 minutes). Stir in tomato sauce, water, Tabasco, salt and pepper. Heat to boiling. Reduce heat to low. Cover and simmer for 5 minutes. Add shrimp and cook for 5 minutes or until shrimp is done. Serve over hot rice.

Serves 6.

In memory of Flournoy Cole.