1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, minced
1 (1 lb.) can tomatoes
1 (8 oz.) can tomato sauce
1 1/2 tsp. salt
1 tsp. sugar
1/2-1 tsp. chili powder
1 tbsp. Worcestershire
Dash Tabasco sauce
1 tsp. cornstarch
2 tsp. cold water
3/4 lb. raw shrimp
1/2 c. chopped green pepper (optional)

Cook onion, celery and garlic in hot butter until tender but not brown. Put canned tomatoes in blender and blend for 45 seconds. Add tomatoes, tomato sauce and seasonings. Simmer uncovered 45 minutes. Mix cornstarch with water. Stir into sauce; cook and stir until mixture thickens. Add shrimp, green pepper. Cover; simmer until done, about 5 minutes. Serve over rice. Serves 5-6.