SHRIMP CREOLE

3/4 cup onion, chopped
1 clove garlic, minced
1 medium green pepper, chopped
1/2 cup celery, finely chopped
1 tablespoon margarine (I didn't use this)
8 ounces tomato sauce
1/2 cup water
1 bay leaf, crumbled
1 teaspoon parsley, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 pound shrimp, peeled and tails removed
3 tablespoons flour
1/8 teaspoon chili powder
1/8 teaspoon Tabasco sauce
1 pound canned tomatoes

In medium skillet, spray pan heavily with Pam and saute onion, garlic, green pepper, 
and celery in margarine about 5 minutes or until tender. 
Remove from heat; stir in tomato sauce, tomatoes, water, bay leaf, parsley, salt, 
pepper, flour Tabasco and chili powder. Simmer 10 minutes. Add shrimp. 
Bring mixture to a boil; cook covered over medium heat for 5 minutes. 
Serve Shrimp Creole over rice.

4 servings, 4 POINTS each (add points for rice)