Shrimp Creole

SHRIMP CREOLE
Microwave this quick and easy Creole sauce, add sautéed shrimp and serve with buttered rice. Serves 4

1-1/2 lb	Raw large size shrimp **	450-675 g
3 tbsp	Butter	50 mL
3 tbsp	Flour	50 mL
3/4 cup	Finely chopped onion	175 mL
1/2 cup	Chopped celery	125 mL
1 large	Green pepper, cut into chunks	1 large
2	Garlic cloves, finely minced	2
6 oz	Tomato paste	170 g
16 oz	Stewed tomatoes	450 g
1/2 cup	Water	125 mL
1/2 tsp ea	Salt and Pepper	2 ml ea
1-1/2 tsp	Fresh lemon juice	7 mL
1/8 to 1/4 tsp	Cayenne pepper (optional)	.5 to 1 mL
1/2 tsp	Worcestershire sauce	2 mL
1/4 cup	Fresh parsley; chopped	50 mL
1	Bay leaf	1
1/2 tsp	Sugar	2 ml

Shell and devein shrimp. Refrigerate until ready to use. Using a large casserole dish, microwave butter at high for 1 to 2 minutes. Blend in flour. Add chopped onions, celery, green pepper and garlic. Microwave 3 to 4-1/2 minutes on high. Stir in tomato paste until smooth. Add remaining ingredients, except for shrimp, cover and microwave on medium until thick and bubbly, stir once or twice (about 20 to 25 minutes). Meanwhile, in skillet, heat 2 tbsp [25 mL] butter, add shrimp. Sprinkle with salt and pepper. Cook one minute or just until shrimp turns pink. Add to sauce. Microwave for 4 minutes. Note: ** You may also use already cooked shrimp. Add to sauce then continue to microwave 5 minutes, or until shrimp are hot.

SHRIMP CREOLE