1 lb large shrimp, peeled & tails on
1/4 cup diet margarine
1/4 cup flour
2 plum tomatoes, chopped
1 green bell pepper, chopped
3/4 cup chopped celery
3/4 cup chopped onion
1/2 cup chopped green onions
3 garlic cloves, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon dried thyme
Melt 1 tablespoon margarine in a Dutch oven
on medium heat. Add onion, bell pepper, celery & garlic. Cook 8 minutes or until tender and onion begins to brown, stirring frequently. Place mixture in a bowl.
Melt remaining 3 tablespoons margarine in pan. Stir in flour and cook 6 minutes or until flour turns a deep rust color, stirring constantly. Stir in Cajun seasoning, thyme & clam juice and cook 1 minute.
Stir in onion mixture, tomato & Worcestershire sauce and simmer for 15 minutes or until thick. Add green onions, salt and shrimp. Cook 6 minutes or until shrimp are done, but don't overcook.
Rinse and cook rice pearls in the microwave for 1 minute. Arrange on plates and spoon Shrimp Etouffee on top.
Calories: 227.....Carbs: 13 grams.....Protein: 25 grams......Fat: 7 grams
Fiber: 2 grams.....Potassium: 461 mg.....Sodium: 481 mg