1/4 c. oil
1 clove garlic minced
1 diced onion
2/3 c. celery, diced
1 lg. can tomatoes (1 lb. 12 oz.)
2 bay leaves
1/2 tsp. thyme
Dash of Tabasco
1 tsp. salt
1 tsp. vinegar
1/4 tsp. coarsely ground pepper
2 tbsp. cornstarch
3 c. fresh shrimp, cooked
1/2 c. green pepper strips

Heat oil in skillet. Add garlic, onion, celery; saute until tender-crisp. Add tomatoes, bay leaves, thyme, Tabasco, salt, pepper, vinegar. Reduce heat; simmer covered 25 to 30 minutes. Combine 1/4 cup syrup from fruit cocktail (from fruited rice) and cornstarch. Stir into tomato mixture. Add green pepper. Cook stirring constantly until mixture is thickened and clear, 3 to 5 minutes. Stir in shrimp 1 minute before serving. Serve with Fruited Rice.

FRUITED RICE:

1 can (1 lb. 1 oz.) fruit cocktail
1 c. uncooked rice
2 c. water
1 1/2 tsp. salt
1/4 tsp. basil
1 tbsp. oil

Drain fruit cocktail saving 1/2 cup syrup (1/4 cup of which used in first part of recipe.) Combine 1/4 cup syrup in saucepan with rice, water, salt and basil and oil. Heat to boiling. Simmer until rice is tender - covered for about 25 minutes. Stir in fruit cocktail. Leave on heat just until thoroughly heated, 1 to 2 minutes. Serve with Creole Shrimp.