| | Directions | | Melt shortening in skillet and cook onions, celery and garlic until tender, not browned. Add tomato, salt, sugar, Worcestershire sauce and chili powder. Simmer 45 minutes. Mix cornstarch with 1 tablespoon cold water. Stir into sauce and cool until it thickens. Add shrimp and green peppers. Cover and cook 10 mnutes. |
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| Ingredients | | - |  | 3 tablespoons shortening |
| - | | 1/2 cup onions, chopped |
| - | | 1/2 cup celery, chopped |
| - | | 1 clove garlic, minced |
| - | | 1 can tomato sauce (16 ounce can) |
| - | | 1 1/2 teaspoons salt |
| - | | 1 teaspoon sugar |
| - | | 1 tablespoon Worcestershire sauce |
| - | | 1 tablespoon chili powder |
| - | | 2 teaspoons cornstarch |
| - | | 16 ounces shrimp, peeled, deveined |
| - | | 1/2 cup green pepper, chopped |
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