4 green onions, thinly sliced
1/4 c. celery, chopped
1/2 c. green pepper, chopped
2 tbsp. butter
1 clove garlic, minced
1 (16 oz.) can whole tomatoes, drained and chopped
1 (6 oz.) can tomato paste
1 tsp. salt
2 tsp. dried parsley flakes
1/4 tsp. cayenne pepper
1 (10 oz.) pkg. frozen cooked shrimp, thawed

In a 2 quart micro-proof casserole, combine green onions, celery, green pepper, butter and garlic. Cook covered on High 3 minutes, or until green onions are transparent. Stir in remaining ingredients. Cook, covered on 80 reheat 5 minutes. Stir cook, covered on 80 reheat 6 to 7 minutes, or until hot. Let stand, covered, 5 minutes before serving over hot cooked rice. 4 to 6 servings.