Shrimp Creole Pronto

• 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

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

oil, onions, celery, green bell pepper, garlic, tomatoes, tomato sauce, freshly ground black pepper, shrimp, hot pepper sauce, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37336 (may not work)