2 tablespoon salad oil
1/2 cup chopped celery
1/4 cup chopped green pepper
1/4 teaspoon garlic powder
28 ounce tin tomatoes
8 ounce tin tomato sauce
1/4 cup instant minced onion
1/2 teaspoon crushed oregano
1/4 teaspoon crushed thyme
1/2 teaspoon salt
1/2 cup canned sliced mushrooms
1 cup slivered almonds
1/2 lb. cooked shrimp
3 cups cooked hot rice
Pour oil in large skillet. Add celery and green pepper; sauté 5 minutes. Stir in garlic powder. Add tomatoes, tomato sauce, seasonings, mushrooms and almonds. Cut shrimp in half lengthwise; add to sauce. Cook over low heat 30 to 35 minutes. Serve over hot rice.