Louisiana Shrimp Creole

Here's another recipe I found on All Recipes.com.  Super easy and quick!!!  It really doesn't make a lot though so I suggest to double it if more than 2 of you are eating from it.  It was just the right amount for Jon and I.  Taylor wasn't complaining at all b/c she got to eat fish sticks for supper. LOL

1/2 cup finely diced onion (approx 1/2 onion)
1/2 cup chopped green bell pepper (approx 1/2 bell pepper)
1/2 cup chopped celery (approx 2 stalks)
2 cloves garlic, minced
3 TBSP butter (I only put 1 1/2 tbsp to cut down on the fat and it worked fine.)
2 TBSP cornstarch
1 can stewed tomatoes
1 (8 oz) can tomato sauce
1 TBSP Worcestershire sauce
1 tsp chili powder
1 dash hot sauce
1 lb medium shrimp, peeled and deveined

1. In a 2 qt saucepan, melt butter over medium heat.  Add onion, green pepper, celery, and garlic; cook until tender.
2. Mix in cornstarch.  Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and hot sauce.  Bring to a boil, stirring frequently.  Stir in shrimp, and cook for 5 minutes.