Sweet Pepper Cream Shrimp

Yield: 6 servings

Seasoning mix:
2 ts Salt
1 ts Sweet paprika
1 ts Onion powder
1 ts Garlic powder
1 ts Dried basil
1/2 ts Dry mustard
1/2 ts White pepper
1/2 ts Dried thyme
1/4 ts Black pepper
1/4 ts Ground nutmeg
1/4 ts Cayenne
1 lb Medium shrimp; peeled

Creamy mixture:
12 oz Evaporated skim milk
1/2 c Nonfat cream cheese
3/4 c Chopped onions
1/4 c Chopped red bell pepper
1/4 c Chopped yellow bell pepper
1/4 c Chopped green bell pepper
1/2 c Defatted seafood stock
1 1/2 c Apple juice; in all
1/2 ts Fresh garlic; minced
6 tb Nonfat dry milk
1/4 c Nonfat mayonnaise
3 c Cooked long-grain white rice
or  6 c Cooked pasta shells

Recipe by: Paul Prudhomme in "Fork in the Road"

Combine the seasoning mix ingredients in a small bowl and set aside. Peel the shrimp and set them aside. Place the creamy mixture ingredients in a blender and puree until smooth and creamy. Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350 F, about 4 minutes. Add the onions, 1/4 CUP EACH of the red, yellow, and green bell peppers, and 1 TABLESPOON PLUS 1 TEASPOON of the seasoning mix. Stir, and cook 3 minutes. Add the stock, 1/2 CUP of the apple juice, and the garlic, scrape the bottom of the skillet to clear it of all brown bits, and cook until most of the liquid evaporates, about 12 minutes. Add 1/2 CUP apple juice, scrape the bottom to clear it, and cook 2 minutes. Transfer the mixture from the skillet to a blender, add dry milk, and puree until smooth. Return the pureed mixture to the skillet over high heat, and stir in the REMAINING bell peppers and the REMAINING 1/2 CUP apple juice. Cook, scraping the bottom occasionally to keep the mixture from sticking, for 7 minutes. Add the remaining seasoning mix and shrimp, stir, and cook 3 minutes. Stir in the creamy mixture.

CAUTION: Dishes using these creamy mixtures can "break" or curdle easily if they are brought to a full boil. Therefore, bring the liquid just to a gentle boil, about 3 minutes, and stir immediately. Reduce the heat to medium and cook, stirring continuously, until the shrimp are plump and firm, about 2 minutes. Turn off the heat. Remove 1 cup of liquid, strain it, and puree it with the nonfat mayonnaise. Stir this mixture back into the mixture in the skillet. Serve over the rice or pasta

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