• 1 cup green pepper, chopped
• 1/2 cup celery, chopped
• 1 garlic clove, minced
• 3 tablespoons butter or margarine
• 1 can whole tomatoes (16 oz.)
• 1 can tomato paste (6 oz.)
• 1 teaspoon parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper
• 1 pound fresh shrimp, peeled and deveined

Combine first 5 ingredients in 2-quart casserole dish. Cover with plastic wrap. Be sure to leave a corner uncovered to allow steam to escape. Microwave on High for 3 minutes. Drain and set aside 1/2 to 2/3 cup of juice. Chop tomatoes and add to juice. Add tomato paste and the rest of the ingredients. Add to vegetable mixture. Cover and microwave on Med-High for 10 to 12 minutes or until shrimp are done, stirring after 5 minutes. Let stand 5 minutes. Serve over hot rice.