Louisiana Shrimp Creole

1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic (minced)
3 Tbls oil
1 -16 oz can tomatoes
1 – 8 oz can tomato sauce
1 1/2 tsp salt
1 tsp sugar
1 Tlb. Worcestershire sauce
1/2 to 1 tsp chili powder
Dash of bottled hot pepper sauce
1-pound shrimp, peeled & deveined

Directions: In skillet cook onion, celery & garlic in oil till tender, but not brown. Add tomatoes, tomato sauce, salt, sugar, Worcestershire, chili powder & hot pepper sauce. Simmer uncovered 45 minutes.
Mix cornstarch with 1 Tbls cold water: stir into sauce. Cook & stir till thickened & bubbly. Add shrimp and green pepper. Cover & simmer 5 minutes. Serve over steamed rice.

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