Shrimp Etouffee - cooking recipe

Ingredients

1 1/3 c. chopped celery
1 c. chopped green bell pepper
1/4 c. butter or margarine
1 1/2 tsp. minced garlic
2 Tbsp. all-purpose flour
1/2 c. V-8 juice
1/4 c. canned condensed cream of celery soup, undiluted
1 lb. medium size raw shrimp, shelled and deveined
1/4 to 1/2 tsp. ground red pepper
1/8 tsp. hot pepper sauce
1 lemon, cut in 8 wedges (optional)

Preparation

Put celery, green pepper, onion, butter and garlic in a 2-quart microwave-safe bowl.
Cover with lid or vented plastic wrap.
Microwave on High for
10 to 12 minutes, stirring once, until vegetables are crisp
tender.
Stir
in flour just until blended, then add the juice,
soup and salt.
Cover and microwave on High 3 to
4
minutes
until
sauce thickens slightly. Stir in remaining ingredients
except lemon wedges.
Cover and microwave on High 5 to
6
minutes,
stirring twice, until the shrimp are pink and barely opaque in center.
Serve with lemon wedges.