3 tbsp. shortening
3 tbsp. flour
3/4 c. chopped onions
1/2 c. chopped green onions
1/2 c. chopped celery with leaves
1/2 c. green pepper
1 lg. clove garlic, pressed
1 can (6 oz.) tomato paste
1 can (16 oz.) whole tomatoes
1/2 c. water
1/2 tsp. salt
1 1/2 tsp. lemon juice
1/2 tsp. pepper
1/8-1/4 tsp. cayenne pepper, optional
2 bay leaves
1/2 tsp. sugar
1/2 tsp. Worcestershire sauce
2 lb. med. raw shrimp, peeled & deveined

In 2 quart casserole, melt shortening at high 1-2 minutes. Blend in flour. Add onions, celery, green pepper and garlic.

Microwave at high 3-4 1/2 minutes, or until onion is translucent. Stir in tomato paste until smooth. Add remaining ingredients except shrimp. Cover. Microwave at 50% (medium) 20-25 minutes, or until sauce is thick and bubbly, stirring once or twice.

Stir in shrimp. Cover and microwave at 50% (medium) 3 1/2-7 1/2 minutes, or until shrimp are opaque, stirring once or twice. Do not overcook. Let stand, covered, 3-5 minutes. Note: This dish is best made in advance.