Adapted from Better Homes & Gardens
Prep: 35 mins
Bake: 15 mins at 400°
Stand: 5 mins
Ingredients
1 pound fresh or frozen large shrimp
1 tsp Cajun seasoning (I used a tbsp. homemade Essence of Emeril)
2 peppers: 1 green and one red/orange/yellow
2 stalks celery, sliced
1 medium onion, chopped (1/2 cup)
1 tbsp canola oil
2 cloves garlic
15 oz can black-eyed peas, rinsed and drained
14.5 oz. fire roasted tomatoes, chopped with juice
1 recipe corn bread dumplings (follows)
Directions
Thaw shrimp, if frozen. Preheat oven to 400°F. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels.
In a large bowl combine shrimp and 1/2 teaspoon of the Cajun seasoning; toss gently to coat. Set aside.
In a 10-inch cast-iron skillet or large oven-going skillet, cook sweet peppers, celery, and onion in hot oil over medium-high heat for 5 to 7 minutes or until vegetables are tender, stirring frequently. Add shrimp and garlic. Cook and stir for 2 to 3 minutes or until shrimp are opaque.
Stir in black-eyed peas, tomatoes, and the remaining 1/2 teaspoon Cajun seasoning. Spread mixture in an even layer. Drop Corn Bread Dumplings into eight mounds on top of shrimp mixture.
Bake, uncovered, for 15 to 18 minutes or until a toothpick inserted in centers of dumplings comes out clean. Let stand for 5 minutes before serving. If desired, sprinkle with parsley.
Corn Bread Dumplings
Ingredients
¾ cup all-purpose flour
1/3 cup cornmeal (I used blue corn, of course)
1 tbsp sugar
1 ¼ tsp baking powder
¼ tsp salt
1 egg, lightly beaten
¼ cup fat-free or 1% milk
1 tbsp canola oil
Directions
In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt. In a small bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture; stir just until moistened.