 | | Directions | - Heat oil in skillet or dutch oven. Sauté onion, celery and garlic over medium/low heat until tender; approximately 10 minutes.
- Add tomatoes, tomato sauce, salt, sugar, chili powder, Worcestershire sauce and hot sauce. Simmer on medium/low heat, uncovered for 45 minutes. Stir occasionally to keep from sticking.
- Mix cornstarch with water in small bowl. Stir into tomato mixture.
- If serving immediately, add shrimp and pepper and cook for 8-10 minutes more (if shrimp is pre-cooked).
- You may also prepare tomato mixture ahead, freeze, and when ready to eat, thaw, bring to a simmer and add the shrimp and peppers; heat through.
- Serve over rice cooked according to package directions.
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Prep Time: 15 minutes
Cook Time: 1 hour
Container: large skillet or dutch oven, sauce pan
Servings: 8
|  | | Ingredients | | - | | 3 tablespoons olive oil |
| - | | 1/2 cup onion - chopped |
| - | | 1/2 cup celery - chopped |
| - | | 1 garlic clove, minced |
| - | | 1 (14.5 oz.) can of stewed tomatoes |
| - | | 1 (8 oz.) can of tomato sauce |
| - | | 1/2 teaspoon salt |
| - | | 1 teaspoon sugar |
| - | | 1 teaspoon chili powder |
| - | | 1 tablespoon Worcestershire sauce |
| - | | dash of Tobasco sauce |
| - | | 2 tablespoons cornstarch |
| - | | 1 tablespoon cold water |
| - | | 1 pound shrimp - small, peeled, deveined |
| - | | 1/2 cup bell peppers - red or green |
| - | | cooked rice, regular or basmati |
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