12 oz. fresh or frozen shelled shrimp
1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, minced
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
3 tbsp. salad oil
1 tbsp. Worcestershire sauce
1 1/2 tsp. salt
1 tsp. sugar
1/2 - 1 tsp. chili powder
Dash of Tabasco

Cook onion, celery and garlic in salad oil until tender but not brown. Add tomatoes, tomato sauce, Worcestershire sauce, salt, sugar and chili powder and Tabasco. Simmer uncovered about 45 minutes. Mix 2 teaspoons cornstarch with 1 tablespoon cold water. Stir into sauce. Cook until bubbly. Add shrimp and green pepper. Cover and simmer 5 minutes. Serve over cooked rice.