1/2 c. chopped celery
1/2 c. chopped onion
2 cloves garlic, minced
16 oz. can tomato sauce
1 tsp. chili powder
1/4 tsp. pepper
1 lb. fresh med. shrimp, peeled and deveined
1/2 c. chopped green pepper
2 tbsp. vegetable oil
16 oz. can whole tomatoes, drained
2 tsp. sugar
1/2 tsp. salt
1/8 tsp. cayenne
Hot cooked rice

In 2 quart casserole, combine celery, green pepper, onion, oil and garlic. Microwave at high for 3 to 5 minutes, or until vegetables are tender, stirring 2 times. Add remaining ingredients except shrimp and rice. Stir to blend and break apart tomatoes. Microwave at high for 5 to 7 minutes, or until flavors are blended, stirring once. Stir in shrimp. Microwave at power level for 7 to 9 minutes, or until shrimp are firm and opaque, stirring every 2 minutes. Let stand for 5 minutes. Serve with rice.