1 c. sliced green pepper
1 c. sliced celery
1 c. sliced onions
1-2 cloves garlic, minced
2-3 tbsp. salad oil
1 can stewed tomatoes
1 (8 oz.) can tomato sauce
1 stewed tomato can water
1 tsp. dark brown sugar
1-2 tsp. chili powder
1-2 tbsp. Lea & Perrins Worcestershire sauce
Dash or more bottled hot pepper sauce according to your taste
3 tsp. cornstarch
2 tbsp. cold water
1 to 1 1/4 lbs. raw shrimp (you end up with 12 oz. to 1 lb. after removing shell)

Cook green pepper, celery and onion in hot oil until tender, but not brown. Add garlic, stewed tomatoes, tomato sauce, water, sugar, chili powder, Worcestershire sauce and hot pepper sauce. Simmer uncovered for about 45 minutes.

While tomato mixture is simmering, fill a pot with water (add 2 tablespoons pickling spice) and bring to a boil. When water is boiling, add shrimp; when water returns to boil, cook shrimp for 1 to 2 minutes. Drain shrimp in colander, rinse, peel off shells and remove black vein and set aside.

After tomato mixture has simmered about 45 minutes. Mix cornstarch with cold water; stir into sauce. Cook and stir until mixture thickens and bubbles. Add shrimp and cook for 2 to 3 minutes. Serve over cooked rice. Serves 6.