|Cooked shrimp||12 Ounce|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Green peppers||1 , finely chopped|
|Garlic||1 Clove (5 gm), pressed or finely chopped|
|Converted rice||1 Cup (16 tbs), uncooked|
|Fresh mushrooms||8 Ounce, sliced|
|Chopped pimiento||2 Ounce|
|Water||1 1⁄2 Cup (24 tbs) (Hot And From The Tap)|
Cut shrimp in half, if large.
Combine butter, onion, green pepper and garlic in 1 1/2-quart casserole.
Microwave 3 to 5 minutes on HIGH, or until onion is transparent.
Add shrimp, rice, mushrooms, pimiento, bay leaf and water.
Microwave 10 minutes on '8', or until rice is almost tender.
Stir in salt.
Let stand 5 minutes, covered, to finish cooking.
Note: If using frozen shrimp, defrost partially.
For ovens without solid state heat control, Microwave 12 to 14 minutes on HIGH during second cooking period.