Shrimp Creole

1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
3 tbsp. shortening
1 1-pound can (2 cups) tomatoes
1 8-ounce can (1 cup) tomato sauce
1 1/2 tsp. salt
1 tsp. sugar
1 tbsp. Worcestershire sauce
1/2 to 1 tsp. chili powder
Dash bottled hot pepper sauce
2 tsp. cornstarch
12 ounces frozen shelled shrimp, thawed
1/2 cup chopped green pepper

In skillet cook onion, celery, and garlic in shortening till tender but not brown. Add tomatoes, tomato sauce, and next 5 ingredients. Simmer uncovered 45 minutes. Mix cornstarch with 1 tbsp. cold water; stir into sauce. Cook and stir till mixture thickens and bubbles. Add shrimp and green pepper. Cover; simmer 5 minutes. Serve with Parsley Rice Ring. Serves 6.

Better Homes and Gardens Cook Book (1968).