Shrimp Creole

Given to me by a friend while living in Lousiana:

1 lb. peeled medium size shrimp
2 c. chopped onion
2 c. chopped bell pepper
1/2 clove minced garlic
1/4 c. cooking oil
2 tsp. Louisiana hot sauce(or red pepper to taste will do)
1 (No.303) can 1lb. whole tomatoes
1 ( 8oz.) can tomato sauce
2 c. water or shrimp liquid,divided
salt to taste

     Drain whole tomatoes, reserving liquid set aside.  Heat cooking oil on medium high fire; add garlic and saute for 2 minutes.  Add onions and bell pepper and saute until onions turn slightly brown on the outer edges
stirring constantly.  Add whole tomatoes and saute for another 3 minutes.  Add reserved tomato liquid, tomato sauce and 1 cup water or shrimp liquid to pot.  Add hot sauce (red pepper to taste will do) and salt; stir well.

     Cover and lower fire to medium low; simmer for 30 to 35 minutes, stirring occasionally.  Add shrimp and remaining 1 cup water or liquid.  Bring to boil for 2 minutes.  Recover and simmer for 10 minutes.  Serves as a main dish over hot rice with fresh green salad on the side.  Makes about 1 1/2 quarts or six 1 cup servings.