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 - 1 tsp. chili powder
Dash bottled hot pepper sauce
2 tsp. cornstarch
1 tsp. cold water
12 oz. frozen shrimp, thawed
1/2 c. chopped green pepper

In skillet cook onion, celery and garlic in oil until tender but not brown. Add tomatoes, sauces, salt, pepper, sugar, Worcestershire sauce and chili powder. Simmer, uncovered 45 minutes. Mix cornstarch with cold water and stir into sauce. Cook until thick and bubbly. Add shrimp and green pepper. Cover, simmer 5 minutes. Serve with rice. Serves 4.