| 3 | tb | Olive oil |
| 1 1/2 | lb | Large shrimp, peeled and deveined |
| | Shells reserved |
| 1 | | Red bell pepper, cored, seeded, finely chopped |
| 1 | | Green bell pepper, cored, seeded, finely chopped |
| 4 | | Scallions, finely chopped |
| 1/2 | ts | Minced garlic |
| 1/2 | ts | Cayenne pepper |
| 1 | tb | Pure chile powder |
| 1/4 | ts | Dry mustard |
| 1/4 | ts | Dried thyme |
| 1/4 | ts | Dried oregano |
| 1/2 | | Bay leaf, crushed |
| 2 | c | Knorr's vegetable stock |
| 1/4 | c | All-purpose flour |
| | Salt and freshly ground black pepper |
| 1 | tb | Salted butter |
| 2 | tb | Chopped parsley |
| | BAKED CORN BREAD PUDDING |
| 2 | tb | Unsalted butter at room temperature |
| 1/4 | c | Fresh or frozen corn kernels |
| 1/2 | | Red bell pepper, cored, seeded, finely chopped |
| 1 | | Jalapeno, seeded and chopped |
| 1 | | Scallion, thinly sliced |
| 2 | tb | Chopped fresh oregano |
| | Salt and freshly ground black pepper |
| 1 | pn | Cayenne pepper |
| 1/2 | c | Heavy cream |
| 1 | | Egg |
| 2 | lg | Egg yolks |
| 1 1/2 | c | Crumbled stale corn bread |
