Ingredients: 2 tablespoon salad oil 1/2 cup chopped celery 1/4 cup chopped green pepper 1/4 tsp. garlic powder 28 oz. tin tomatoes 8 oz. tin tomato sauce 1/4 cup instant minced onion 1/2 tsp. crushed oregano 1/4 tsp. crushed thyme 1/2 tsp. salt 1/2 cup canned sliced mushrooms 1 cup slivered almonds 1/2 lb. cooked shrimp 3 cups cooked hot rice

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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.