2 med. sliced onions
2 tbsp. shortening
1 tsp. salt
2 c. canned tomatoes
1 tbsp. vinegar
1 1/2 c. cooked shrimp
2/3 c. diced celery
1 tbsp. flour
1-2 tbsp. chili powder
2 c. canned peas, drained
1 tsp. sugar
1 tsp. syrup
3 c. cooked rice, hot

Cook onions and celery in the fat until brown. Slowly add the water from the tomatoes. Cook fifteen minutes. Add tomatoes, peas, vinegar, syrup, sugar and shrimp. Continue cooking 10 minutes more or until shrimp are thoroughly heated. Mold rice either in cones or rings and surround with the creole. Serves 7.