Shrimp Creole

Here's another recipe that has been with us for around 50 years and I still like it. It's good in both winter and summer.

Shrimp Creole

1/2 cup chopped yellow onion

1/2 cup chopped celery

1 clove of garlic, minced

1 Tablespoon canola oil

1  14 1/2 ounce can tomatoes, chopped

1 8 ounce can tomato sauce

1 teaspoon salt

1 teaspoon sugar

1 teaspoon chili powder

1 Tablespoon Worcestershire sauce

Dash of Tabasco sauce

1 teaspoon cornstarch

1 Tablespoon cold water

1 pound raw cleaned shrimp, 40 to 50 count 

1/2 cup chopped green bell pepper

Cook onion, celery, and garlic in hot oil until tender, but not brown. Add tomatoes, tomato sauce, and seasonings. Simmer uncovered 45 minutes. Mix cornstarch with water, stir into sauce and cook until sauce thickens. Add shrimp and green peppers. Cover and simmer until done, about 5 minutes. Serve over rice.  Serves about 5 or 6. I do not devein my shrimp and it is still good. I serve it with my green salad and garlic bread. Enjoy!