Shrimp Creole - cooking recipe

Ingredients

2 Tbsp. margarine
1 large green pepper, diced (about 1 c.)
2 ribs celery, thinly sliced (about 1 c.)
1 medium onion, chopped (about 1/2 c.)
1/2 tsp. dried, crushed oregano leaves
1/4 tsp. garlic powder or 2 cloves garlic, minced
1/8 tsp. cayenne pepper
1 1/2 c. tomato juice
1 Tbsp. cornstarch
1 lb. large shrimp, shelled and deveined
4 c. hot, cooked, parslied rice

Preparation

In 10-inch skillet, over medium heat, in hot margarine, cook green pepper, celery, onion, oregano, garlic powder and cayenne red pepper until vegetables are tender-crisp, stirring often.
Add 1 cup tomato juice.
Heat to boiling.
Reduce heat to low.
Cover; cook 5 minutes.