1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped green onion
1/2 cup chopped green bell pepper
4 cloves garlic, minced
1/2 cup celery, diced
1/2 cup chopped fresh parsley
3 to 5 tablespoons tomato paste
1 (10.75-ounce) can condensed cream of chicken soup
1 pound cleaned shrimp
salt to taste
1/4 teaspoon hot pepper sauce to taste
1/4 teaspoon cayenne pepper
hot cooked rice
1 In a 2-quart microwave-safe dish, combine butter, onion, green onion, bell pepper, garlic, and celery. Microwave on high 8-9 minutes.
2 Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce, and cayenne. Microwave on high 5 minutes. Stir and cook for another 5 minutes until mixture thickens and shrimp turn pink. Serve over white rice. Yield: 6 servings.