Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Green pepper; chopped |
½ cup | Celery; chopped |
1 each | Garlic clove; minced |
3 tablespoons | Butter or margarine |
1 can | Whole tomatoes (16 oz.) |
1 can | Tomato paste (6 oz.) |
2 teaspoons | Parsley flakes |
½ teaspoon | Salt |
¼ teaspoon | Red pepper |
1 pounds | Fresh shrimp; peel, devein |
Combine first 5 ingredients in 2 quart casserole dish. Cover with plastic wrap. Be sure to leave a corner uncovered to allow steam to escape. Micro on High for 3 min. Drain tomatoes and set aside ½ to ⅔ cup of juice. Chop tomatoes and add to juice. Add tomato paste and the rest of the ingredients. Add to vegetable mixture. Cover and micro at Med-High for 10 to 12 minutes or until shrimp are done, stirring after 5 min. Let stand 5 min. Serve over hot rice.