2 tbsp. oil
1 c. chopped onions
1 c. chopped celery
1 green bell pepper, chopped
2 garlic cloves, minced
2 c. chopped, peeled tomatoes
1 can (8-oz) tomato sauce
1/2 c. Holland House Marsala Cooking Wine
1/4 tsp. freshly ground black pepper
1 lb. uncooked shrimp, peeled and deveined
1/4 to 1/2 tsp. hot pepper sauce
4 c. hot cooked rice or 1 (10-oz) package of egg noodles, cooked and drained

Heat oil in large saucepan over medium-high heat. Add onion, celery, bell peppers and garlic; cook 2 to 3 minutes. Add tomatoes; cook 2 to 3 minutes, stirring occasionally. Add remaining ingredients except rice; cook 2 to 3 minutes or until shrimp turn pink. Serve over hot cooked rice or noodles.