Gourmet Foods

• 1 tbsp. butter
• ½ cup chopped onion
• 1 medium green pepper, cut into matchstick- thin strips
• ½ cup thinly sliced celery
• 1 jar (15 oz.) spaghetti sauce
• ¾ lb. medium shrimp, shelled and deveined
• 1 bay leaf
• 1/8 tsp. pepper
• Generous dash hot pepper sauce
• Hot cooked rice

In a 2 quart microwave safe casserole, combine the butter, onion, green pepper and celery. Cover with lid; microwave on high for 4 minutes or until vegetables are tender, stirring once during cooking.

Stir in the spaghetti sauce, shrimp, bay leaf, pepper and hot pepper sauce. Cover; microwave on high for 6 minutes or until shrimp are opaque, stirring once during cooking. Remove the bay leaf. Serve over the rice.

• 2 lbs. large fresh shrimp
• 1 cup flour
• 1 large green pepper
• ¾ cup dry sherry
• ½ cup olive oil
• Salt and pepper to taste

Clean and stem pepper; cut into ½ inch pieces.

Clean shrimp and remove shells. Dip in flour and fry in very hot oil for about 5 minutes or until brown on both sides. Add salt and pepper to taste. Remove from pan.

Fry pepper in same oil for about 10 minutes. When soft, cover; cook 3 minutes over high flame.

Serve with broccoli and buttered rice. Serves 4.

• 3 cups boiled rice
• 4 tbs. olive oil
• 2 sliced onions
• 1 tsp. chopped sweet basil
• 2 cups boiled shrimp
• 1 canned tomatoes
• 2 cups fresh cooked peas
• ½ cup diced celery
• Salt and pepper to taste

Pour oil in saucepan and heat. Add onion and celery; cook for about 10 minutes over medium flame, or until soft. Add tomatoes, basil, salt, and pepper. Cook slowly 20 minutes. Stir occasionally. Add peas, shrimp. Cover; cook 5 minutes longer or until shrimp is thoroughly heated.

Place about ½ cup hot rice on individual serving plates; top with shrimp mixture.

Serve very hot. Serves 4 to 6.