1 lb. shrimp, raw, peeled, deveined, thawed
2 1/2 c. water, boiling
1 tsp. salt
1/2 c. onions, chopped
3/4 c. celery, fresh, chopped
1/3 c. peppers, sweet, fresh, sliced
1/3 c. mushrooms, canned
1/2 tsp. garlic
1 tbsp. butter, melted
2 1/4 c. water
1/2 c. tomato paste, canned
Pinch of baking soda
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot sauce
1 3/4 tbsp. cornstarch
2 1/2 tbsp. water, cold

Place shrimp in boiling salted water; cover; return to boil. Reduce heat; simmer 5 minutes; drain. Set aside for use later. Saute onions, celery, peppers, mushrooms, and garlic in butter about 5 minutes. Add water, tomato paste, baking soda, salt, pepper, and hot sauce to sauteed vegetables. Simmer 1 hour. Blend cornstarch into water; add to sauce; cook about 10 minutes until thickened. Add shrimp; simmer until shrimp are heated through. Stirring occasionally. Serves 6.