Shrimp Etouffee Over Rice Pearls February 15 2013

Skinny Dip Shrimp EtouffeeServes 4
 
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
2 teaspoons Cajun seasoning
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.
 
Nutritional Breakdown
 
Calories:  227.....Carbs:  13 grams.....Protein:  25 grams......Fat:  7 grams
Fiber:  2 grams.....Potassium:  461 mg.....Sodium: 481 mg