Served as main course. Non-vegetarian dish. Speciality: Low Sodium, Low Sat. Fat, Low Calorie, Reduced Carbs diet.

American

3 lbs Shrimp, peeled

3 small Bell Peppers, diced

1 (6 ounce) can Tomato Paste

1 bunch Green Onions, chopped

2-3 Cloves Garlic, chopped fine

3/4 cup Vegetable Oil (or Canola)

4 Tablespoons Flour

1/2 teaspoon hot Pepper Sauce (Tabasco)

4-5 cups boiling Water

Salt and Pepper

Cajun Seasoning (optional)

Over medium heat make a roux with the vegetable oil and flour. Stir continuously until the roux is the color of a paper bag. Add bell pepper, garlic, green onions and tabasco. Keep cooking until the veggies get soft. Add the tomato paste and the water, making sure to mix well. Add shrimp,cover and simmer for about 15 minutes over low heat, making sure to stir every once and a while. Uncover and cook until desired consistancy. Add salt and pepper to taste and cajun seasoning if desired. Serve over hot white rice with french bread on the side to soak up the juices.

Preparation time: 10 minutes

Cooking time: 1 1/4 hours

Serves: 4-6

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