1 c. shredded mozzarella cheese
1 c. shelled tiny shrimp
1 med. yellow or green pepper, chopped
1 (8 oz.) can tomato juice
1 (6 oz.) can tomato paste
1/2 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. dried basil
1/8 tsp. cayenne pepper
1 c. self-rising flour
1 egg or 2 egg whites
1/2 c. cold water

Preheat oven to 350 degrees. Coat a non-stick 9" or 10" cake pan or pie tin with cooking spray. Sprinkle mozzarella evenly on bottom; add shrimp and bell pepper. Stir tomato paste, tomato juice and seasonings together and spoon over seafood. Beat flour, egg and cold water together until smooth. Then drop on to of tomato mixture. Spread slightly with back of spoon; do not dilute batter with tomato sauce. Bake, uncovered 25 to 30 minutes or until crust is set and lightly browned. Let stand 10 minutes.

To serve, hold larger serving plate over pan, then quickly invert. Optional: Crab meat may be used in place of shrimp or you may use half of each. Also clam-tomato juice may be used in place of tomato juice. Add pancake mix may be used in place of the flour.