1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, minced
3 tbsp. oil
1 can stewed tomatoes (16 oz.)
1 can tomato sauce (8 oz.)
1 tsp. salt
1 tbsp. sugar
1 tbsp. Worcestershire sauce
1/2 tsp. chili powder
Dash of hot pepper sauce (opt.)
2 tsp. cornstarch
1 tbsp. cold water
1 lb. shelled shrimp
1/2 c. chopped green pepper

In skillet, saute onion, celery and garlic in oil until tender (not brown). Add tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, chili powder and hot sauce. Simmer uncovered for 45 minutes. Combine cornstarch with water and stir into sauce. Cook and stir until thickened, and when bubbling add shrimp and green pepper. Cover and simmer 5 minutes. Serve over hot rice.