Louisiana Shrimp Creole II
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.
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