| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Main dish, Fish, Appetizers, Microwave | 4 | Servings | |
INGREDIENTS
| 3 | tb | Butter or margarine |
| 3/4 | c | Finely chopped green pepper |
| 1 | c | Finely chopped onion |
| 1/4 | c | Finely chopped celery |
| 2 | tb | Flour |
| 2 | tb | Dried parsley flakes |
| 15 | oz | Can tomatoes |
| 1 | ts | Sugar |
| 1/8 | ts | To 1/4 t Tabasco sauce |
| Few leaves dried thyme | ||
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
1. Melt butter in a deep, 3-quart, heat-resistant, non-metallic casserole 30 seconds in Microwave Oven. 2. Add green pepper, onion and celery and heat, uncovered, in Microwave Oven 4 minutes or until vegetables are crisp-tender. Stir occasionally. 3. Add flour and parsley flakes and stir until well blended. 4. Stir in tomatoes and heat, uncovered, in Microwave Oven 3 minutes. 5. Add remaining ingredients and stir to blend. Heat, covered, in Microwave Oven 7 minutes or until shrimp are pink and tender. Do not overcook as shrimp will become tough. 6. Let stand 3 to 5 minutes before serving. Serve over hot rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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