Louisiana Shrimp Creole II

Ingredients

• 1/2 cup finely diced onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 2 cloves garlic, minced
• 3 tablespoons butter
• 2 tablespoons cornstarch
• 1 (14.5 ounce) can stewed tomatoes
• 1 (8 ounce) can tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 dash hot pepper sauce
• 1 pound medium shrimp – peeled and deveined

Directions

In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.

Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.