Sweet Pepper Cream Shrimp****

* 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