1/2 c. onion, chopped
1/2 c. celery, chopped
1 c. garlic, minced
3 tbsp. shortening
1 (11 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 1/2 tsp. salt
1 tsp. sugar
1 tbsp. Worcestershire sauce
1/2 or 1 tsp. chili powder
1 dash bottled hot pepper sauce
2 tsp. cornstarch
12 oz. frozen shelled shrimp, thawed
1/2 c. green pepper, chopped

In skillet, cook onion, celery and garlic in shortening until tender; don't brown. Add tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, chili powder and hot pepper sauce. Simmer, uncovered, 45 minutes. Mix cornstarch with 1 tablespoon cold water. Stir into sauce. Cook and stir until thickened and bubbled. Add shrimp and green pepper. Cover. Simmer 5 minutes. Serve over rice. Makes 6 servings.