Shrimp orleans

Yield: 1 Servings

Measure Ingredient
1 tablespoon Sweet paprika
2 teaspoons Dried sweet basil leaves
1½ teaspoon Onion powder
1½ teaspoon Garlic powder
1 teaspoon Salt
1 teaspoon Dry mustard
½ teaspoon Black pepper
½ teaspoon Dried oregano leaves
½ teaspoon Dried thyme leaves
¼ teaspoon White pepper
⅛ teaspoon Cayenne (I add more)
1 pounds Peeled mediun shrimp, see note
1½ cup Chopped onions
1 cup Chopped green peppers
½ cup Chopped celery
3 \N Bay leaves
1½ cup Apple juice in all
1 teaspoon Minced fresh garlic (I use more)
1 can (14 1/2 oz) diced tomatoes
½ cup Tomato sauce
1 cup Defatted seafood stock (I use chicken stock)
6 cups Cooked long grain white rice



>From "Chef Paul Prudhomme's Fork in the Road" This is a wonderful recipe, and the neat thing about it is that there is NO fat added to it. This means there is very little in the dish, save the trace amount in the shrimp. (My comments, experiences, adulterations, and comments are in (parentnesees)) NOTE: I peel the shrimp, then cut then down the middle all the way through until almost at the end. They do this neat curly thing when you cook them, and they spread out and it makes it look like there is alot more shrimp.

They fill your mouth better.)

Combine all seasoning mix ingredients (I do this in a plastic bag) Sprinkle the shrimp evenly with 2 tsp of the seasoning mix and set aside Preheat a heavy 10-inch skillet (I use a cast-iron skillet and it works wonderfully) over high heat until hot Add the onions, bell peppers, celery, bay leaves, and 3 Tbs of the seasoning mix to the pan. Stir and cook until the veggies begin to brown, about 4 to 5 min. Add 1 cup of the apple julce and the garlic. Stir to deglaze the bottom of the pan. Cook until the apple juice is GONE and the bottom of the skillet dries out, about 12 to 13 minutes. Spread the veggies out at continue cooking for 2 or 3 minutes until they are a rich brown, 2 or 3 minutes longer.

Add tomatoes and remaining seasoning mix, scraping the bottom of the pan again. Cook 2 minutes. Stir in tomato sauce, stock, and remaining apple juice. Scrape the bottom of the pan, bring to boil, and cook about 7 to 8 minutes. Add the shrimp and cook just until they turn pink & curl up, about 3-4 minutes.

Serve immediately over rice. Posted to CHILE-HEADS DIGEST V3 #342 by "Andrew M. Skier" <andrew@...> on Jun 1, 1997

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