Cook onion, celery and garlic in oil in large skillet until tender but not brown. Add tomatoes, tomatoe sauce, Pace picante sauce, and seasonings. Simmer uncovered 15 min. Combine sornstarch and water. Add to sauce and stir until smooth and thickened. Ad shrimp and green pepper. Cover and simmer 10 min. Serve over rice with additional Pace picante.
½ cup chopped onion
½ cup sliced celery
1 clove garlic, minced
2 tbsp oil
1 can (16 oz) whole tomatoes, undrained and coarsely chopped
½ cup tomato sauce
½ cup Pace picante sauce
1 tbsp Worcestershire sauce
½ tsp chili powder
¼ tsp salt
¼ tsp sugar
1 tbsp cornstarch
2 tbsp cold water
1 lb shrimp, cleaned and deveined
1 small green pepper, coarsely chopped
hot, cooked rice
|
