1 clove garlic, pressed or finely chopped
1 c. chopped onion
1/2 c. chopped celery
1 (12 oz.) can tomato sauce
2 sm. whole bay leaves
1/4 tsp. thyme
1 pkg. (12 oz.) frozen, uncooked, cleaned shrimp, defrosted
3 c. hot cooked rice
1 green pepper, chopped
3 tbsp. butter
1/2 c. red wine or water
2 tbsp. snipped parsley
1/4 tsp. salt

Combine garlic, onion, celery and butter in a 1 1/2 quart casserole. Microwave 3 minutes on high or until onion is transparent. Stir in tomato sauce, wine, bay leaves, parsley, thyme, salt and pepper. Cover with waxed paper. Microwave 5 minutes, covered, to finish cooking. Remove bay leaf. Add shrimp, stir. Cover with waxed paper. Microwave 4 minutes on high. Let stand 5 minutes. Serve over rice.