Shrimp Etouffee II

¼ cup margarine

½ cup chopped onion

½ cup chopped green onion

½ cup chopped green bell pepper

4 cloves minced garlic

½ cup celery, diced

½ cup chopped fresh parsley

3 tablespoons tomato paste

1 (10.75 ounce) can condensed cream of chicken soup

1 pound cleaned shrimp

salt to taste

¼ teaspoon hot pepper sauce to taste

¼ teaspoon cayenne pepper

In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes.

Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.