Here is another one DH and I both love. You can make it as hot as you want. Just remember, chili powder gets hotter the longer it sits.

Shrimp Creole
Makes 5 servings.

1/2 cup – 3 - finely diced green onions
1/2 cup – 1 med. - chopped green bell pepper
1/2 cup – 2 stalks - chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes – I used a can of Italian diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
½ to 1 pound medium shrimp - peeled and deveined

1 In a 2 quart saucepan, melt butter or margarine 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 red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes. Posted under Cajun on Nancy’s message board and also under Cajun on The Cutting Board.
Chris in NM

http://www.nancyskitchen.com