|Celery stalks||3 , chopped|
|Mushrooms||1⁄2 Pound, sliced|
|Green onions||3 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned tomato wedges||32 Ounce, drained (2 cans, 16 ounce each)|
|Worcestershire sauce||1 Tablespoon|
|Hot sauce||1 Teaspoon|
|Flounder/Other white fish||1 Pound, partially thawed and cut in pieces|
|Frozen shrimp||1⁄2 Pound|
|Hot cooked rice||2 Cup (32 tbs)|
Combine celery, mushrooms, onion, garlic, and butter in a 2 1/2-quart casserole.
Cover with waxed paper.
Microwave at HIGH 6 to 8 minutes or until vegetables are crisp-tender.
Add all other ingredients except fish, shrimp, rice, and parsley.
Cover with waxed paper and microwave at HIGH 20 to 25 minutes.
Stir once or twice during mi-crowaving.
Add fish and frozen shrimp.
Stir well and microwave at HIGH 6 to 8 minutes or until fish and shrimp are cooked.
Serve immediately over a bed of hot cooked rice.
Garnish with parsley.