1/2 c. onion, chopped
1/2 c. celery, chopped
1 clove garlic, minced
3 tbsp. shortening
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 1/2 tsp. salt
1 tsp. sugar
1 tbsp. Worcestershire sauce
1/2-1 tsp. chili powder
Dash, bottled hot pepper sauce
2 tsp. cornstarch
1/2 c. green pepper, chopped
16 oz. frozen shrimp, shelled & thawed

In skillet, cook onion, celery and garlic in shortening until tender but not brown. Add tomatoes, tomato sauce, salt, sugar, Worcestershire sauce and simmer uncovered for 45 minutes.

Mix cornstarch with 1 tablespoon cold water and stir into sauce. Cook and stir until thickened and bubbly. Add shrimp and green pepper. Cover and simmer for 5 minutes. Serve over rice. Makes 6 servings.