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1. Place all ingredients, except fish and paprika, in
a 9 x 5 x 2-inch loaf dish. Cover loosely with
heavy-duty plastic wrap. Cook, covered, on Full
power for 2 to 4 minutes, or until vegetables are
crisp-tender. Drain and reserve liquid.
2. Arrange fish over top. Pour reserved liquid over
fish. Sprinkle with paprika. Cover loosely with
heavy-duty plastic wrap. Cook, covered, on Full
power for 1 to 3 minutes, or until fish flakes
easily with fork.
Micro-tip: Garnish with lemon slices and
additional parsley, if desired.
1. Combine onion, celery and green pepper in
1-1/2 quart casserole. Cook, covered, on Full
power for 3 to 5 minutes, or until vegetables are
tender. Stir halfway through cooking time.
2. Sprinkle vegetables with flour. Stir to blend. Mix
in tomatoes. Cook, covered, on Full power for 2
to 4 minutes, or until thickened and bubbling.
Stir halfway through cooking time.
3. Blend in remaining ingredients. Cook, covered,
on Full power for 3 to 5 minutes, or until shrimp
are pink and fully cooked. Stir twice during
cooking time. Remove bay leaf before serving.
Micro-tip: May be served over cooked rice.
Shrimp Newburg
Yield: 4 servings
2 tablespoons butter or margarine, melted
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup milk
1/4 cup heavy cream
1 tablespoon sherry
1 egg yolk
Dash cayenne pepper
1 teaspoon prepared mustard
1 (4 oz.) can sliced mushrooms, drained
Dash garlic salt
8 oz. cooked shrimp, cut in bite-size pieces
1. Place butter in 1-quart casserole. Blend in flour
and salt to form smooth paste. Gradually blend
in milk. Cook, covered, on Full power for 1 1/2
to 3 1/2 minutes, or until thickened and bubbling.
Stir 2 to 3 times during cooking time.
2. Stir cream, sherry, egg yolk, pepper, and
mustard into sauce. Blend thoroughly. Fold in
mushrooms, garlic, salt, and shrimp. Heat,
covered, on Full power for 1 1/2 to 3 1/2
minutes, or until heated through. Stir halfway
through cooking time.
Micro-tip: May be served over puff pastry shells.
Shrimp Creole
Yield: 6 to 8 servings
1 cup chopped onion
1 cup chopped celery
3/4 cup chopped green pepper
2 tablespoons all-purpose flour
1 (14 1/2 oz.) can tomatoes
1 teaspoon sugar
5 to 6 drops hot pepper sauce
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon pepper
1 lb. shrimp, peeled and cleaned
Fancy Fish for One
Yield: One serving
1 cup sliced mushrooms
1/2 cup sliced carrots
1/2 cup sliced celery
1 tablespoon lemon juice
1 tablespoon butter or margarine
1/2 teaspoon parsley flakes
1/8 teaspoon Italian seasoning
Salt
Pepper
1/2 lb. orange roughy or any fillets
Paprika
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