Ingredients
1/2 cup chopped onion1/2 cup chopped green pepper1 celery rib, chopped1 teaspoon minced garlic2 tablespoons canola oil2 cans (8 ounces each) tomato sauce1 teaspoon chili powder1/2 teaspoon sugar1/4 teaspoon cayenne pepper1 pound cooked small shrimp, peeled and deveinedHot cooked rice, optional
Preparation
In a large skillet, saute the onion, green pepper, celery and garlic in oil for 6 minutes. Stir in the tomato sauce, chili powder, sugar and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add shrimp; cook and stir until shrimp turn pink. Serve with rice if desired.
