2 T. olive oil
1/2 c. onion
1/2 c. green pepper
1/2 c. celery
1 t. chili powder
1 14-oz. can diced tomatoes
1 8-oz. can tomato sauce
1 T. tabasco sauce
1 T. Worcestershire® sauce
1 t. white sugar
salt and pepper to taste
1½ lbs. raw shrimp, peeled and deveined
cooked rice
chopped green onions

Heat olive oil in skillet. Add onion, green pepper and celery; cook until softened. Add chili powder. Transfer all to slow cooker and add tomatoes, tomato sauce, tabasco, Worcestershire, sugar, salt and pepper. Cook on high 3 hours. Add shrimp and cook 3 minutes. Serve over rice and garnish with chopped green onions.

Tommie Schmidt, Union