Recipe of the Month:
Shrimp Creole
½ cup chopped onions
½ cup chopped celery
1 clove minced garlic
3 tablespoons olive oil
1pound can tomatoes
8 oz. can tomato sauce
1 ½ teaspoon salt
1 teaspoon sugar
½ to 1 teaspoon chili powder
1 tablespoon Worcestershire sauce
Dash bottled hot pepper sauce
2 teaspoons cornstarch
12 oz. raw shrimp, cleaned
½ cup chopped green pepper
Cook onion, celery and garlic in hot oil until tender but not brown. Add tomatoes and next 6 ingredients. Simmer uncovered 45 minutes. Mix cornstarch with 1 tablespoon cold water stir into sauce. Cook and stir until mixture thickens and bubbles. Add shrimp and green pepper. Cover and simmer until done, about 5 minutes. Serve with rice.