1. Put the oil, butter, celery, carrot, parsley, onion, and bay leaf in a covered casserole and cook in the microwave oven for 4 minutes.
2. Add the cleaned and deveined shrimp. Stir. Cover and cook, stirring occasionally to insure even cooking, until the shrimp is bright pink and tender (about 2 or 3 minutes).
3. Warm the brandy in a handled cup for about 10 to 15 seconds. Pour over shrimp and flame. Add the chicken broth and stir.
4. Carefully lift out the shrimp and put aside. Add the tomato, salt, cayenne, and lemon juice. Cook, covered, 3 minutes. Stir and cook, uncovered, until the sauce is fairly thick.
5. Press through a course sieve or blend in a blender. Return to the casserole and stir in the cream and a blended mixture of the butter and flour.
6. Return the shrimp to the sauce. Cook, covered, in the microwave oven just long enough to bring the sauce to a simmer, stirring twice during the cooking.
