Shrimp Creole with Peas

[mos]

Shrimp Creole with Peas
1 large onion, sliced
3 stalks celery, chopped
1/2 bell pepper, chopped
3 tbs olive oil
1 tbs chili powder, mild
2 tbs flour
17-oz can tomatoes
1 cup green peas, cooked
2 tsp sugar
7 drops Tabasco sauce
salt, to taste
1 cup white wine
1 lb leftover cooked shrimp
3 cups cooked rice
Saute onion with celery and chopped bell pepper in olive oil until transparent. Mix in chili powder and flour thoroughly. Mix in tomatoes and bring to a simmer.

Add sugar, Tabasco, and salt to taste. Add white wine and simmer until thickened, about 15 – 20 minutes. Add peas and shrimp and cook only until heated through.
Serve over hot cooked rice.

Serves 6.

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