Simple Shrimp Creole Print Email

½ cup chopped onion
½ cup chopped celery
1 glove garlic, minced
3 tablespoons salad oil
14 oz can San Marzano tomatoes, chopped, with juice
8 oz chili sauce
1 ½ teaspoon salt
1 teaspoon sugar
½ to 1 teaspoon chili powder
1 tablespoon Worcestershire sauce
1 dash hot pepper sauce
2 teaspoons cornstarch
1 pound cleaned raw shrimp
½ cup chopped green pepper

Cook onion, celery and garlic in hot oil until tender but not brown. Add tomatoes and next six ingredients (tomato sauce, salt, sugar, chili powder, Worcestershire, and hot pepper sauce). Simmer until sauce is nicely married, 30-45 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. Serves 4-6.