Here's another favorite from my old plaid Better Homes and Gardens cookbook. I can't tell you how many times I've made this since the late 60s/early 70s. Besides lasagna, I think it's my son's favorite recipe.

Shrimp Creole
Serves 5 or 6

1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
2 cloves garlic, minced
3 T. salad oil
16 oz. can (2 c.) tomatoes, diced
1 8-oz. can seasoned tomato sauce
1 1/2 t. salt
1 t. sugar
1/2 to 1 t. chili powder
1 T. Worcestershire sauce
Dash Tabasco sauce
4 t. cornstarch
2 T. cold water
12 oz. raw cleaned shrimp

Cook onion, celery, green pepper and garlic in hot oil till tender but not brown. Add tomatoes (undrained), tomato sauce, and seasonings. Simmer uncovered 45 minutes. Mix cornstarch with 2 T. cold water; stir into sauce. Add shrimp. Cook and stir till thickened and bubbly. Cook and stir about 2 minutes more or till shrimp turn pink. Serve over rice. MY NOTE: I always use more shrimp than the recipe calls for—probably another half time as much, or double. Serves 4 (or maybe 3, if you're having my son over for dinner)