- 26 -
SHRIMP CREOLE
1
⁄2 cup each finely chopped 125 ml
celery, green pepper and onion
2 cloves garlic, finely 2
chopped
15 oz can tomato sauce 450 g
1 lb medium shrimp, shelled 500 g
and cleaned
1 tsp salt 5 ml
1
⁄4 tsp pepper 1 ml
1
⁄4 - 1 -
1
⁄2 tsp hot pepper sauce 2 ml
2 tbsp oil 30 ml
To Microwave: In a 2-quart (2 L) casserole, combine
celery, green pepper, onion, oil and garlic. Heat at P7
4 - 5 minutes, or until vegetables are tender. Stir in
remaining ingredients; cover with glass lid. Heat at
P7 3 minutes and at P4 5 - 6 minutes, stir once.
Makes: 4 servings
SHRIMP WITH GARLIC BUTTER
1 clove garlic, finely 1
chopped
1
⁄3 cup butter or margarine 80 ml
1
⁄4 cup chopped parsley 60 ml
1
⁄2 tsp salt 2 ml
1
1
⁄4 lb medium shrimp, shelled 625 g
and cleaned
1 tbsp lemon juice 15 ml
Combine garlic and butter in a 1
1
⁄2-quart (1.5 L )
casserole.
Cook at P7 1
1
⁄2 - 2 minutes. Add parsley and salt. Stir
in shrimp, coating each with butter sauce.
Cover with plastic wrap. Cook at P4 3 - 5 minutes,
stirring once.
To Complete: Let stand, covered, 3 minutes.
Sprinkle lemon juice over shrimp before serving.
Makes: 4 servings
FISH AND SEAFOOD
SHRIMP ORIENTAL
1
⁄2 cup water 125 ml
1
⁄4 cup soy sauce 60 ml
2 tbsp
sherry 30 ml
1
⁄8 tsp hot pepper sauce 0.5 ml
1 clove garlic, finely 1
chopped
2 tbsp cornstarch 30 ml
1 package frozen pea pods, 1
(6 oz) defrosted and drained (180 g)
1 can bamboo shoots, 1
(8
1
⁄2 oz) drained (255 g)
1
1
⁄4 lb large shrimp, shelled and 625 g
cleaned
4 green onions, sliced 4
hot cooked rice, optional
To Microwave: In a 3-quart (3 L) casserole, combine
water, soy sauce, sherry, hot pepper sauce and
garlic. Blend in cornstarch until smooth. Stir in pea
pods and bamboo shoots. Cover with lid. Cook at P7
3 - 3
1
⁄2 minutes; stir once. Add shrimp and green
onions; stir to coat. Cover with lid. Cook at P4 12 - 13
minutes, or until shrimp are opaque; stir once. Let
stand, covered, 5 minutes before serving. If desired,
serve over rice.
Makes: 4 servings
SALMON STEAKS WITH DILL
1
⁄2 cup thinly sliced celery 125 ml
2 tbsp butter or margarine, 30 ml
melted
1
⁄4 cup white wine 60 ml
1
⁄2 tsp dill weed 2 ml
1
⁄4 tsp salt 1 ml
1
⁄4 tsp pepper 1 ml
4 salmon steaks 1" (2.5 cm) 4
(8 oz ea.) thick (240 g ea.)
In an oblong baking dish, combine celery, butter,
wine, dill weed, salt and pepper. Arrange salmon in
dish; with thickest portions towards edge of dish.
Spoon sauce over each steak.
To Microwave: Cover with wax paper. Heat at P7
7 - 10 minutes.
To Complete: Let stand, covered, 3 minutes before
serving.
Makes: 4 servings
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