2 or less lbs. shrimp, raw & peeled
1/2 c. chopped onion
1 lb. can tomatoes
1 (8 oz.) can tomato sauce
1/2 c. celery, chopped
1/2 c. chopped green pepper
Dash of parsley
2 tbsp. oil
1 or 2 tsp. salt & pepper
1 tsp. sugar
1 tsp. cornstarch
1/2 tsp. garlic

Saute onion, celery and garlic in oil until tender, not brown. Add tomatoes and sauce, salt and pepper and sugar. Simmer about 1 hour. Mix cornstarch with 1 tablespoon tap water and stir into sauce. Stir until sauce thickens. Add shrimp, peppers and parsley. Cover, simmer about 15 minutes or until shrimp are tender. Serve over rice.