4-6 servings rice
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped onion
1 clove garlic, minced
1 tbsp. oil
2 (16 oz.) cans stewed tomatoes
1/4 c. flour
1 tsp. lemon juice
1/4 tsp. cayenne pepper
1 (12 or 16 oz.) pkg. frozen, quick cooking shrimp, peeled and deveined

Cook rice conventionally while microwaving sauce. Combine celery, green pepper, onion, garlic and olive oil in 2-quart casserole. Cover. Microwave 3-5 minutes on high until vegetables are tender.

Drain 1/3 cup liquid from tomatoes into 1 cup measure. Blend in flour until smooth. Add tomatoes with remaining juice, flour mixture, lemon juice and cayenne pepper to vegetables. Cover microwave 7-8 minutes until thickened.

Rinse shrimp in water to break apart. Stir into sauce. Cover. Reduce power to 50% (medium). Microwave 10-15 minutes until shrimps are opaque, stirring 3 times. Serve over hot rice.