Shrimp Creole

Saute:

½ c chopped onion                           1 glove crushed garlic

½ c chopped celery                          3 T oil

Add:

1 ( 1 lb) can tomatoes                     1 ½ t salt

1 t chili powder                                    dash Tabasco

1 T Worcestershire                                  1 T cold water

2 t cornstarch

Cook and stir until thickened.

Add:

12 oz raw shrimp and ½ c chopped green peppers.

Cover and simmer for 5 min.

Serve in rice ring.