Shrimp Creole - cooking recipe

Ingredients

1/2 c. chopped onion
1/2 c. chopped celery
1 minced garlic clove
3 Tbsp. shortening
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 1/2 tsp. salt
1 tsp. sugar
1 Tbsp. Worcestershire sauce
1/2 to 1 tsp. chili powder
dash of bottled hot pepper sauce
2 tsp. cornstarch
1 Tbsp. cold water
1 lb. frozen shelled shrimp, thawed
1/2 c. chopped green pepper

Preparation

Cook onion, celery and garlic in shortening until tender, but not brown.
Add tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, chili powder and hot pepper sauce.
Simmer, uncovered, for 45 minutes.
Combine cornstarch with water; stir into sauce.
Cook and stir until mixture thickens and bubbles. Add shrimp and green pepper.
Cover, simmer 5 minutes.
Spoon hot creole into center of parsley rice ring, made by combining 1/4 cup chopped parsley with 3 cups hot cooked rice.
Serves 6.