1 (28 oz.) can crushed or diced tomatoes
1 (8 oz.) can tomato sauce
2 tbsp. parsley flakes
2 tbsp. chicken bouillon base
1 tbsp. cornstarch
1 tbsp. cold water
1/4 c. butter
1 c. chopped onions
1 c. chopped green peppers
1 clove minced garlic
2 tsp. hot pepper sauce
1 lb. med. shrimp, peeled and deveined

In a large saucepan, melt butter and cook onions, peppers and garlic until soft but not brown. Add tomatoes, sauce, parsley, chicken bouillon and hot sauce. Simmer on low for 15-20 minutes.

Mix cornstarch and water, add to sauce. Cook and stir until thickened. Add shrimp and cook for 3 to 5 minutes until shrimp is cooked. Serve over a bed of rice.