1 T. margarine or butter
2 T. all-purpose flour
1 large red pepper, chopped
1 large onion, chopped
2 medium celery stalks, thinly sliced
2 garlic cloves, crushed with garlic press
1 bottle (8 oz.) clam juice
2 T. tomato paste
1 bay leaf
3/4 tsp. chili powder
1/2 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. ground red pepper (cayenne)
1 pound large shrimp, shelled and deveined
3 green onions, thinly sliced
1/2 cup loosely packed fresh parsley leaves, chopped

In nonstick 12-inch skillet, melt margarine over medium heat. Stir in flour and cook 4 minutes or until golden brown, stirring frequently. Add red pepper, onion, celery, and garlic and cook 5 minutes, stirring occasionally. Into mixture in skillet, stir clam juice, tomato paste, bay leaf, chili powder, salt, thyme, ground red pepper, and 1/2 cup water. Heat to boiling over medium-high heat, then reduce heat to medium-low and simmer, covered, 25 minutes or until vegetables are tender. Add shrimp, green onions, and parsley, and simmer, covered, over medium-low heat 8 minutes or until shrimp turn opaque throughout.

Yield: 4 Servings

Calories: 210
Total Fat: 5 g
Fiber: 3 g