1 lb. frozen peeled, deveined shrimp
2 tbsp. vegetable oil
1 c. each, chopped celery, green pepper and onion
1 crushed garlic clove
2 tsp. paprika
1 tsp. leaf thyme
2 tsp. salt
2 cans (1 lb. each) tomatoes, cut up
1/2 c. water
1/4 tsp. hot pepper sauce
1 bay leaf
1 tbsp. cornstarch
2 tbsp. water

Cook shrimp according to package directions. Rinse in cold water and drain. Cut shrimp in half lengthwise and set aside. In a 3-quart saucepan saute celery, green pepper, onion and garlic in oil until tender. Stir in paprika, thyme and salt.

Add cut-up tomatoes with their liquid, water, hot pepper sauce and bay leaf. Bring to a boil, cover and simmer 15 minutes to blend flavors. Stir in shrimp. Blend cornstarch and water until smooth and stir into sauce.

Bring to a boil while stirring constantly, then boil 2 minutes. Serve in pastry shells or over rice or pasta. (Allow one pastry shell or approximately 2/3 cup cooked rice or pasta per person.) Makes 6 to 8 servings.