1 1/2 lbs. shrimp in shells (med. size)
1/2 c. chopped onion
1/2 c. chopped green pepper
1 (14 oz.) can tomatoes, undrained
1 tsp. sugar
1/2 tsp. dried thyme, crushed
1/4 tsp. hot pepper sauce
2 tbsp. cornstarch

Cook shrimp in lightly salted, boiling water until pink (about 2 to 3 minutes). Drain and cool. Carefully remove the shell from each shrimp. Devein shrimp. Set aside.

In a skillet, combine onion, green pepper, and 1/4 cup water. Simmer, covered, 4 to 5 minutes or until vegetables are crisp-tender. Do not drain. Cut up tomatoes; add to skillet. Stir in sugar, thyme, and hot pepper sauce. Simmer, uncovered, 10 minutes. Combine cornstarch with 1/4 cup water. Add to skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Add shrimp to heat through. Serve over hot rice. Makes 4 servings.