*  Exported from  MasterCook  *
 
                             Shrimp Orleans****
 
 Recipe By     : Paul Prudhomme
 Serving Size  : 2    Preparation Time :35:00
 Categories    : Paul Prudhomme                   Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SEASONING MIX
    1 1/2  teaspoons     paprika
    1      teaspoon      dried basil
      3/4  teaspoon      onion powder
      3/4  teaspoon      garlic powder
      1/2  teaspoon      salt
      1/2  teaspoon      dry mustard
      1/4  teaspoon      black pepper
      1/4  teaspoon      dried oregano
      1/4  teaspoon      dried thyme
    1      dash          white pepper
      1/2  dash          cayenne
 					
      1/2  pound         shrimp -- peeled & deveined
      3/4  cup           chopped onion
      1/2  cup           green bell pepper -- chopped
      1/4  cup           celery -- chopped
    1 1/2                bay leaves
      3/4  cup           apple juice -- in all
      1/2  teaspoon      garlic -- minced
    1      cup           fresh tomato* -- diced
      1/4  cup           tomato sauce
      1/2  cup           fish stock
      3/4  quart         cooked rice
 
   Combine all the seasoning ingredients in a small bowl.
   Sprinkle the shrimp evenly with 2 teaspoons of the seasoning mix and set
 aside.
   Preheat a heavy 10-inch skillet over high heat to 350°, about 4 minutes.
   Add the onions, bell peppers, celery, bay leaves, and 3 tablespoons of
 the seasoning mix. Stir and cook until the vegetables start to brown, about
 4 to 5 minutes. Add 1 cup of the apple juice and the garlic, and stir to
 clear the bottom of the skillet of all brown bits. Cook until the apple
 juice evaporates completely and the bottom of the skillet dries out, abut
 12 to 13 minutes. Stir the vegetables, spread them out, and cook 2 or 3
 minutes until they are a rich-looking brown, to bring out their natural
 sweetness. Add the tomatoes and the remaining seasoning, mix, scrape the
 bottom of the skillet completely, and cook 2 minutes. Stir in the tomato
 sauce, the stock, and the remaining apple juice. Scrape the bottom of the
 skillet, bring to a boil, and cook about 7 to 8 minutes. Add the shrimp and
 cook just until they start to turn pink and plump, about 4 minutes. Turn
 off heat and serve over rice.
 
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 NOTES : * or use a 14 1/2 ounce can of tomatoes.
 This is basically a Shrimp Creole dish.
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3416 0 0 0
 

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