Title: Stuffed Shrimp a la Chris
Categories: Fish Diabetic Entree Cajun Shellfish
Yield: 4 Servings

1/2	ts	Chili powder
1/4	ts	Ground white pepper
1/4	ts	Ground red pepper
1/8	ts	Salt
1/8	ts	Ground oregano
1/8	ts	Ground thyme
12	lg	Shrimp, peeled, deveined and butterflied
1	ts	Low-sodium Worcestershire sauce
1	sl	Lean bacon, finely chopped
1/2	c	Finely chopped onions
1/2	c	Finely chopped green bell pepper
1/2	c	Finely chopped celery
1	ts	Salt-free chicken bouillon granules
1/2	c	Water
1/3	c	Finely chopped green onions
1/2	c	Fine dry bread crumbs
1	tb	Lemon juice
2	sl	Slices lean bacon, cut into 1/2-inch strips (12 pieces)
Pre	heat	the oven to 350 degrees F.

In a small bowl, combine the chili powder, white and red peppers, salt, oregano and thyme, mixing well. Put the shrimp in a medium bowl and toss with 1 teaspoon of the seasoning mix and the Worcestershire sauce. Set aside the remaining seasoning. In a large skillet over high heat, fry the finely chopped bacon until crisp. Add the onions, bell pepper, and celery to the skillet and saute' for 3 minutes, stirring constantly. Dissolve the bouillon in the water. Add the bouillon and the green onions to the skillet. Cook, stirring constantly for 5 minutes. Remove from the heat and stir in the bread curmbs, lemon juice, and the remaining seasoning mix, stirring well to mix. Allow the stuffing to cool to the touch, then stuff each shrimp with 1 teaspoon of the mixture. Wrap one bacon strip around each stuffed shrimp and secure with toothpicks. Arrange the shrimp on a baking sheet that has been sprayed with nonstick vegetable cooking spray. Bake for 15 minutes, or until the shrimp is done and the bacon is crispy. Remove the toothpicks before serving. This easy-to-make dish can be prepared a day ahead of serving; just keep it in the refrigerator until ready to bake. PER SERVING: KCAL 81, FATGM 3, CHOL 59, SODmg 313 Source: Enola Prudhomme's "Low-Calorie CAJUN Cooking". Formatted vor MM by Chris Tomlinson.

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