Shrimp Creole

• 1/2 c. chopped onion
• 1 (16 oz.) can tomatoes
• 1 Tbsp. Worcestershire sauce
• 1/2 c. chopped green pepper
• 3 Tbsp. Crisco
• 1 tsp. sugar
• 2 tsp. cornstarch
• dash of parsley
• 1 clove garlic, minced
• 1 tsp. salt
• dash of Tabasco
• 1 Tbsp. cold water
• 1/2 c. chopped celery
• 3 c. hot cooked rice
• 1 (8 oz.) can tomato sauce
• 1/2 tsp. chili powder
• 12 oz. frozen, shelled shrimp, thawed

1. In skillet, cook onion, celery, green pepper and garlic in hot Crisco until tender but not brown.
2. Add tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, chili powder and Tabasco sauce. Simmer uncovered for 45 minutes.
3. Combine cornstarch with water; stir into sauce.
4. Cook and stir until mixture thickens.
5. Add shrimp; cover and simmer for 5 minutes.
6. Spoon over hot rice. Makes 6 servings.

onion, tomatoes, worcestershire sauce, green pepper, crisco, sugar, cornstarch, parsley, clove garlic, salt, cold water, celery, hot cooked rice, tomato sauce, chili powder, frozen

Taken from www.cookbooks.com/Recipe-Details.aspx?id=575689 (may not work)