Shrimp and Leek Casserole

2 leeks, white and little green

¼ cup fresh lemon juice

1 tbsp each of oil and butter

½ cup chopped parsley

1 tbsp fresh rosemary

½ tsp sugar

pepper

4 plum tomatoes

1 lb. large shrimp, shelled and de-veined

Cut leeks crosswise into 2” strips, then lengthwise into thin strips. Wash and drain well. In a 6 cup microwave safe casserole dish, combine lemon juice, oil and butter. Cook, covered on high for 2 to 2½ minutes until butter has melted and mixture is hot. Stir in leeks, parsley, rosemary, sugar and pepper. Cook, covered on high for 2½ minutes, until leeks are tender. Stir in tomatoes, start to break up. Stir in shrimp. Cook, covered on high for 3 to 4 ½ minutes, stirring once, just until shrimp turn pink (do not over cook). Season well with salt to taste - serve sprinkled with parsley.