Microwaved Shrimp Creole
|Finely chopped green pepper||3⁄4 Cup (12 tbs)|
|Finely chopped onion||1 Cup (16 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Dried parsley flakes||2 Tablespoon|
|Canned tomatoes||15 Ounce (1 Can)|
|Tabasco sauce||1⁄4 Teaspoon|
|Dried thyme leaves||4|
|Frozen shrimp||12 Ounce, shelled and deveined (1 Package)|
Melt butter in a deep, 3-quart, heat-resistant, non-metallic casserole 30 seconds on full power .
Add green pepper, onion and celery and heat, uncovered, on full power 4 minutes or until vegetables are crisp-tender.
Add flour and parsley flakes and stir until well blended.
Stir in tomatoes and heat, uncovered, on full power 3 minutes.
Add remaining ingredients and stir to blend.
Heat, covered, on full power 7 minutes or until shrimp are pink and tender.
Do not overcook as shrimp will become tough.
Let stand 3 to 5 minutes before serving.