Shrimp Creole

 

Picante Sauce adds a little kick

 

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.

cup chopped onion
cup sliced celery
1 clove garlic, minced
2 tbsp oil
1 can (16 oz) whole tomatoes, undrained and coarsely chopped
cup tomato sauce
cup Pace picante sauce
1 tbsp Worcestershire sauce
tsp chili powder
tsp salt
tsp sugar
1 tbsp cornstarch
2 tbsp cold water
1 lb shrimp, cleaned and deveined
1 small green pepper, coarsely chopped
hot, cooked rice


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