Shrimp and Rice With Sweet Red Sauce

• flour↗1⁄2 cup
• butter↗1⁄4 cup

  (not margarine)

• butter↗2 tablespoons
• onion↗1⁄2

  finely chopped

• green pepper↗1⁄3 cup

  course chopped

• plain diced tomatoes↗1 can

  (14 ounce)

• tomato sauce↗1 can

  (8 ounce)

• chopped garlic, with juices1 teaspoon
• Tabasco jalapeno sauce↗1 tablespoon

  (can omit if necessary)

• Worcestershire sauce↗1 tablespoon
• sugar or Splenda sugar substitute↗1⁄4 cup

  (omit if you don't like sweet sauces)

• milk↗1 cup
• frozen small peeled shrimp↗1 lb
• hot cooked rice

  (8 servings)

Step-by-step instructions

1. 1

   Make a roux like this: Take the 1/2 cup flour and put it in a microwave safe glass measuring cup or other dish with 1/4 butter and microwave on high at one minute intervals, stirring well with a fork after each minute. NOTE: YOUR DISH WILL BE HOT USE CAUTION. Repeat this process until a light caramel color is achieved. Don't be tempted to skip the stirring process or nuke for longer than 1 minute intervals because microwaves vary greatly in cooking strength and you could end up with a burned mess fast.

2. 2

   Meanwhile, in a med-large stockpot sauté green onion and green pepper in remaining 2 TB of butter on med-high heat until onions are lightly caramelized or brown on edges.

3. 3

   Turn down heat to low and add roux (flour and butter mix) to onions and green peppers.

4. 4

   Slowly add diced tomatoes then tomato sauce, stirring constantly and scraping bottom of pot to ensure flour is incorporated well and not stuck to bottom of the pot. Add garlic, Tabasco, Worcestershire, milk and sugar.

5. 5

   Simmer on LOW 10-20 minutes stirring often (want to get everything nice and hot). Add frozen shrimp and simmer 10 minutes longer.

6. 6

   Serve over hot, cooked rice and enjoy.