Serves: 6
Prep: 35 minutes
Bake: 12 minutes

For Filling:

1	pound shrimp, peeled and de-veined
1	teaspoon Cajun seasoning, separated
1	green bell pepper, stemmed, seeded and chopped
2	stalks celery, chopped
½	tablespoon canola oil
2	cloves garlic, minced
1	15-ounce can black eyed peas, drained and rinsed
1	14.5-ounce can diced tomatoes, undrained
	salt and pepper to taste

For Dumplings:

¾	cup all-purpose flour
1/3	cup cornmeal
1	tablespoon granulated sugar
1¼	teaspoons baking powder
¼	teaspoon salt
1	large egg
1/3	cup whole milk
2	tablespoons canola oil

1.  Preheat oven to 400°F.
2.  For filling:  Rinse shrimp and pat dry.  Combine shrimp and ½ teaspoon Cajun seasoning in large bowl.  Toss gently to coat.  Set aside.
3.  Heat oil in large oven-proof skillet over medium-high heat.  Sauté bell pepper and celery 5 minutes, until tender.  Add shrimp and garlic and cook 2 minutes.  Stir in black-eyed peas, tomatoes and remaining Cajun seasoning, salt and pepper.  Bring to boil.
4.  For dumplings: Meanwhile, stir together flour, cornmeal, sugar, baking powder and salt in medium bowl.  Whisk together egg, milk and oil in small bowl.  Add milk mixture to flour mixture and stir until just combined.
5.  Assemble and bake: Drop dumplings into 6 mounds on top of filling.  Bake 12 to 15 minutes, until dumplings are cooked through.  Let stand 5 minutes before serving.

Per Serving: 322 cal., 9 g fat (1 g sat. fat), 146 mg chol., 679 mg sodium, 85 mg pot., 35 g carb., 7 g sugar, 4 g fiber, 24 g pro.