Recipe of the Week


Prep Time: 1 Hour
Yields:  8 Servings

When I first received this recipe from my friend Carol Benoit I was taken back by the use of low-fat pancake mix in this recipe. Wow, what a unique flavor that ingredient added to the dish!

5 pounds (50–60 count) shrimp, peeled and deveined, divided
1 (16-ounce) package whole wheat spaghetti, cooked
2 tbsps vegetable oil
½ cup low-fat pancake mix, divided
2 cups chopped onions
¼ cup chopped bell peppers
1 tbsp minced garlic
1 (10-ounce) can Rotel® tomatoes
2 (6-ounce) cans tomato paste, no salt added
2 tbsps Worcestershire sauce
5 cups water
½ tsp celery salt
salt substitute and black pepper to taste
granulated garlic to taste
1 cup sliced green onions
¼ cup chopped parsley

In a 2-gallon stockpot, heat oil over medium-high heat. Add ¼ cup pancake mix, using a wire whisk, stir until dark roux is achieved. Add remaining mix to roux and stir until blended. Add onions, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Add Rotel® and tomato paste, blending well into roux mixture. Cook 2–3 minutes, stirring occasionally. Add Worcestershire sauce and water then blend well to create slightly thickened tomato sauce. Bring to a rolling boil and reduce to simmer. Add half of shrimp and bring mixture back to simmer. Cook 30–45 minutes, stirring occasionally. Season sauce to taste using celery salt, salt substitute, pepper and granulated garlic. Add green onions, parsley and remaining shrimp. Cook an additional 5–10 minutes and serve over hot whole wheat spaghetti.




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