This recipe works really well substituting the shrimp for cubed pieces of firm tofu or a large can of chickpeas.
1/2 cup finely diced onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 cloves garlic, minced
3 TBSP butter
2 TBSP corn starch
1 (14.5 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
1 TBSP Worcestershire sauce
1 TBSP C&C Creole Shrimp
1 dash hot pepper sauce
1 pound medium shrimp – peeled and deveined
In a large saucepan, melt butter over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce,Creole Shrimp Blend, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.
Serve with rice.