1 lb. frozen, peeled and deveined shrimp
2 tbsp. vegetable oil or bacon fat
1 c. chopped celery
1 c. chopped green pepper
1 c. chopped onion
1 garlic clove, crushed
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; 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 liquid, water, hot pepper sauce and bay leaf. Bring to a boil; cover and simmer 15 minutes to blend flavors. Stir in shrimp.

Blend together cornstarch and water until smooth; stir into sauce. Bring to a boil while stirring constantly; boil 2 minutes. Serve in pastry shells over rice or pasta. Makes 6 to 8 servings.