SHRIMP CREOLE

1/2 cup onion (chopped)
1/2 cup celery (chopped)
1/2 t. garlic powder
3 T. oil
1 can tomatoes
1 can tomato sauce		 1 1/2 t. salt
1 T. worcestershire sauce
dash of tabasco sauce
2 t. cornstarch
1 lb. raw shrimp, shelled and deveined

In skillet, cook onion and celery with garlic and tomatoes, tomato sauce, worcestershire sauce and tabasco sauce. Simmer, uncovered for 30-40 minutes.
Mix cornstarch with 1 tablespoon water and stir into sauce. Cook and stir until thickens and bubbly.  Add the shrimp and stir until it thickens again.

Serve over hot rice