Shrimp Creole For Two

• 1/2 medium onion, chopped
• 1 stalk celery, chopped
• 1 1/2 tsp. vegetable oil
• 1 (15 oz.) can tomato sauce
• 1 bay leaf
• 1/2 green pepper
• 1 clove garlic, crushed
• 1 tsp. ground oregano
• 1 (8 oz.) pkg. frozen shrimp, thawed or 1/2 lb. fresh shrimp, shelled and deveined
• hot cooked rice

1. Saute onion, green pepper, celery and garlic in oil until tender.
2. Add tomato sauce, oregano and bay leaf.
3. Simmer 20 minutes.
4. Stir in shrimp and simmer 5 minutes.
5. (If using fresh shrimp, simmer until shrimp tests done; do not overcook shrimp. If mixture appears too thin, thicken with a small amount of cornstarch dissolved in small amount of water.)
6. Remove bay leaf before serving over hot cooked rice.
7. Yield:
8. 2 servings.

onion, celery, vegetable oil, tomato sauce, bay leaf, green pepper, clove garlic, ground oregano, frozen shrimp, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=421867 (may not work)