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1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, minced
3 Tbsp. Crisco
16 oz. tomatoes
8 oz. tomato sauce
1 1/2 tsp. salt
1 tsp. sugar
1 Tbsp. Worcestershire sauce
1/2 to 1 tsp. chili powder
dash of hot pepper sauce
2 tsp. cornstarch
1 Tbsp. cold water
12 oz. frozen, sliced shrimp,
1/2 c. ground pepper

In skillet cook onion, celery and garlic in hot Crisco
until tender, but not brown. Add tomatoes, tomato sauce, salt,
pepper, sugar, Worcestershire sauce, chili powder and hot
pepper sauce. Simmer, uncovered, for 45 minutes. Combine
cornstarch with water. Stir into sauce. Cook and stir until
mixture thickens and bubbles. Add shrimp and green peppers.
Cover and simmer 5 minutes. Spoon the hot Shrimp Creole on top
of rice. Serve with dinner rolls.

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