Sweet Pepper Cream Shrimp Recipe
Ingredients
| Seasoning mix | ||
| Salt | 2 Teaspoon | |
| Sweet paprika | 1 Teaspoon | |
| Onion powder | 1 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| 1 teaspoon dried sweet basil leaves | ||
| Dry mustard | 1/2 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| Dried thyme leaves | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Cayenne | 1/4 Teaspoon | |
| Medium shrimp | 1 pound, peeled | |
| Creamy mixture | ||
| Evaporated milk | 1 Can (10oz) | |
| 3/4 cup nonfat cream cheese | ||
| Onions | 3/4 Cup (16 tbs), chopped | |
| 3/4 cup chopped red bell peppers, in all | ||
| 3/4 cup chopped yellow bell peppers, in all | ||
| 3/4 cup chopped green bell peppers, in all | ||
| 1/2 cup defatted seafood stock | ||
| 1 1/2 cups apple juice, in all | ||
| Garlic | 1/2 Teaspoon, minced | |
| 6 tablespoons nonfat dry milk | ||
| 1/4 cup nonfat mayonnaise | ||
| 3 cups cooked rice or 6 cups cooked pasta shells | ||
Directions
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°, about 4 minutes.
Add the onions, 1/2 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 the 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.
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°, about 4 minutes.
Add the onions, 1/2 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 the 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.
Chef
