Recipe for disaster tummy?

Recipe of the day - Cajan Shrimp Chowder

Eventhough weather around here is getting warmer everyday, Chowder is still my first choice of dinner. Found this recipe on NPR.org today while reading some current news.


Makes 4 servings
1 pound shrimp, peeled (reserve shells and heads, if you have them, for stock)
3 teaspoons Cajun seasoning (a mixture of spices available in the spice section of most grocery stores)
2 tablespoons butter
2 cups shrimp stock or bottled clam juice
3 tablespoons vegetable oil
1 large leek, white part only, cut into half rounds (about 3/4 cup)
1 medium stalk celery, about 3/4 cup diced
1/2 red bell pepper, about 3/4 cup diced
1 clove garlic, minced
1 1/2 tablespoons flour
1 cup half and half
2 tablespoons tomato paste
Scallions, chopped (for garnish)
Toss shrimp with 1 teaspoon Cajun seasoning in a small bowl.
Heat a 12-inch saute pan over medium heat. Add butter and swirl to melt. Add shrimp and cook for about 1 1/2 minutes, turn over and cook another minute. The shrimp should be opaque, but not quite cooked through. Remove from heat.
Bring shrimp stock or clam juice to a boil in a small saucepan, add shrimp shells (and heads if you have them), reduce heat to medium-low and simmer for 30 minutes. Strain out shrimp shells and heads, and discard.
Heat oil in a large soup pot over medium-low heat. Add leeks, celery and bell pepper, and sweat for five minutes. Add garlic and cook another minute. Stir in flour and cook, stirring frequently to prevent burning, for 3 minutes. Whisk in clam juice; be careful, it will thicken quickly.
Stir in half and half and tomato paste. Bring to a light simmer, add shrimp and simmer 1 more minute.
Serve garnished with chopped scallions.