Louisiana Shrimp Creole

½ cup finely diced onion

½ cup chopped green bell pepper

½ cup chopped celery

2 cloves garlic, minced

3 tbsp. butter

2 tbsp. cornstarch

1 (14.5 ounce) can stewed tomatoes

1 (8 ounce) can tomato sauce

1 tbsp. Worcestershire sauce

1 tsp. chili powder

1 dash hot pepper sauce

1 pound medium shrimp – peeled and deveined

Preparation:

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. Serves: 5.