JOHNNY’S SHRIMP CREOLE

1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
3 Tbs. shortening
1-1 lb. can (2 cups) tomatoes
1 - 8 oz can (1 cup) tomato sauce
1 1/2 tsp. salt
1 tsp. sugar
1 Tbs. Worcestershire sauce
1/2 - 1` tsp. chili powder
dash bottled hot pepper sauce
2 tsp. cornstarch
1 lb. shrimp
1/2 Cup chopped green pepper

In skillet, cook onion, celery and garlic in shortening until tender but not brown. Add tomatoes, tomato sauce, and next five ingredients.
Simmer uncovered 45 minutes. Mix cornstarch with 2 Tbs. cold water, stir not
sauce. Cook and stir until mixture thickens and bubbles. Add shrimp and green
pepper.
Cover, simmer 5 minutes. Serve with rice. Serves 6.