Simple Tomato Shrimp Creole
|Onion||1 Medium, chopped|
|Chopped green pepper||3⁄4 Cup (12 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Canned whole tomatoes||16 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Dried parsley flakes||2 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄8 Teaspoon|
|Red pepper sauce||1⁄8 Teaspoon|
|Raw shrimp||12 Ounce, shelled and deveined|
Combine onion, green pepper, celery and margarine in 3-quart casserole.
Microwave at HIGH (100%) until vegetables are tender, 3 to 6 minutes.
Add tomatoes, tomato paste, water and flour, stirring to break up tomatoes.
Mix in remaining ingredients except shrimp.
Microwave at HIGH (100%) until mixture is bubbly, 8 to 10 minutes, stirring twice during cooking.
Stir in shrimp; cover.
Microwave at HIGH (100%) until shrimp is opaque and tender (do not overcook or shrimp will become tough), 4 to 6 minutes, stirring once or twice during cooking.
Let stand 2 minutes.