Louisiana Shrimp Creole II

Ingredients

  • ½ cup finely diced onion
  • ½ cup chopped green bell pepper
  • ½ 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

  • Step 1

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

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  • Step 2

    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.

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