*  Exported from  MasterCook  *
 
                       Sweet Pepper Cream Shrimp****
 
 Recipe By     : Paul Prudhomme
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Paul Prudhomme                   Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SEASONING MIX
      2/3  teaspoon      salt
      1/3  teaspoon      paprika
      1/3  teaspoon      onion powder
      1/3  teaspoon      garlic powder
      1/3  teaspoon      dried basil
    1 1/3  dashes        dry mustard
    1 1/3  dashes        white pepper
    1 1/3  dashes        dried thyme
      2/3  dash          black pepper
      2/3  dash          ground nutmeg
      2/3  dash          cayenne
 					
    5 1/3  ounces        shrimp -- peeled & deveined
 					
                         CREAMY MIXTURE
    4      ounces        can evaporated skim milk
    2 2/3  tablespoons   Cream Cheese, Philadelphia Free
 					
      1/4  cup           chopped onion
      1/4  cup           red bell pepper -- chopped
      1/4  cup           yellow bell pepper -- chopped
      1/4  cup           green bell pepper -- chopped
    2 2/3  tablespoons   fish stock
      1/2  cup           apple juice
    1 1/3  dashes        garlic -- minced
    2      tablespoons   nonfat dry milk
    1 1/3  tablespoons   canola Mayonnaise, Lite
    1      cup           cooked rice
 
   Combine the seasoning mix ingredients in a small bowl.
   Place the creamy mixture ingredients in a blender and puree until smooth
 and creamy.
   Preheat a heavy 10-inch skillet over high heat to 350°, 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 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.
   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
 gently 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 the liquid, strain it, and puree it
 with the nonfat mayonnaise. Stir this mixture back into the mixture in the
 skillet. 
   Serve over rice or pasta.
 
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 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 551 0 0 0 0 0 0 0 0 0 0 0 0
 

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