Shrimp creole ii

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Butter or margarine
¾ cup Finely chopped green pepper
1 cup Finely chopped onion
¼ cup Finely chopped celery
2 tablespoons Flour
2 tablespoons Dried parsley flakes
15 ounces Can tomatoes
1 teaspoon Sugar
⅛ teaspoon To 1/4 t Tabasco sauce
Few leaves dried thyme
1 teaspoon Salt
⅛ teaspoon Pepper

Directions

1. Melt butter in a deep, 3-quart, heat-resistant, non-metallic casserole 30

seconds in Microwave Oven.

2. Add green pepper, onion and celery and heat, uncovered, in Microwave Oven

4 minutes or until vegetables are crisp-tender. Stir occasionally.

3. Add flour and parsley flakes and stir until well blended.

4. Stir in tomatoes and heat, uncovered, in Microwave Oven 3 minutes.

5. Add remaining ingredients and stir to blend. Heat, covered, in Microwave Oven 7 minutes or until shrimp are pink and tender. Do not overcook as shrimp

will become tough.

6. Let stand 3 to 5 minutes before serving. Serve over hot rice.

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