1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, minced OR
1 tbsp. garlic salt
3 tbsp. oil
1 (1 lb.) can stewed tomatoes
2 lg. cans tomato sauce and bits
1 1/2 tsp. salt
1 tsp. sugar
1 tbsp. Worcestershire sauce
Dash Tabasco
2 tsp. cornstarch
1 lb. shrimp, cut in pieces
1/2 c. green pepper, diced

In large saucepan cook onion, celery, and garlic until tender, not brown. Add tomatoes and sauce with next 4 ingredients. Simmer uncovered 45 minutes.

Mix cornstarch with 1 tablespoon cold water; stir into sauce. Stir until mixture thickens and bubbles. Add shrimp and green pepper; cover and simmer 5- 10 minutes.

RICE RING:

3 c. hot cooked rice
1/4 c. snipped parsley

Combine hot rice and parsley. Pack into ungreased 5 1/2-cup ring mold. Turn out at once on warm platter. Serves 6.