1 onion, thinly sliced
1 rib celery, chopped
1 sm. green pepper, minced
1 clove garlic, crushed
1 tbsp. vegetable oil
1 tbsp. all purpose flour
2 tbsp. water
1/2 tsp. chili powder
1 (15 oz) can tomato sauce
1/2 tsp. salt
2 c. (about 12 oz.) small cooked, deveined shrimp

In a 10 inch skillet, saute vegetables and garlic in oil until tender. Make a paste of the flour and water. Add this mixture, the chili powder, sauce and salt to the vegetables. Simmer, stirring occasionally for 10 minutes. Add the shrimp; simmer 5 minutes longer. Makes 6 servings.