| 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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