Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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