Super Shrimp Creole

• 1/2 c. chopped onion
• 1/2 c. sliced celery
• 1 garlic clove, minced
• 2 Tbsp. vegetable oil
• 1 (16 oz.) can whole tomatoes, undrained and coarsely chopped
• 1/2 c. tomato sauce
• 1/2 c. Pace picante sauce
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. chili powder
• 1/4 tsp. salt
• 1/4 tsp. sugar
• 1 Tbsp. cornstarch
• 2 Tbsp. cold water
• 1 lb. large shrimp, peeled and deveined
• 1 small green pepper, coarsely chopped
• hot cooked rice

1. Cook onion, celery and garlic in oil in large skillet until tender, but not brown.
2. Add tomatoes, tomato sauce, Pace picante sauce and seasonings.
3. Simmer, uncovered, 15 minutes.
4. Combine cornstarch and water; add to sauce and stir until smooth and thickened.
5. Add shrimp and green pepper.
6. Cover and simmer 10 minutes.
7. Serve over rice with additional Pace picante sauce. Makes four 1-cup servings.

onion, celery, garlic, vegetable oil, tomatoes, tomato sauce, picante sauce, worcestershire sauce, chili powder, salt, sugar, cornstarch, cold water, shrimp, green pepper, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=342925 (may not work)