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Cajun and Creole   -   Shrimp Bascom   adapted from Chef Paul Prudhomme's Fork In The Road

  • 2 Teaspoons Paprika
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Dry Mustard
  • 1 Teaspoon Salt
  • 1 Teaspoon Thyme
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon White Pepper
  • 1/2 Teaspoon Cayenne
  • 1 Pound Medium Shrimp -- peeled
  • 1 Large Onion -- finely chopped
  • 1 Medium Bell Pepper -- chopped
  • 2 Stalks Celery -- chopped
  • 2 Teaspoons Garlic -- chopped
  • 1/2 Cup Apple Juice -- or wine
  • 2 Large Tomatoes -- finely chopped
  • 1 Tablespoon Olive Oil
  • 1 Cup Seafood Stock
  • 1 Large Green Onion -- finely chopped
  • 4 Cups Rice -- cooked
Directions Combine spices in a small bowl. Sprinkle the shrimp with 2 teaspoons of spice mixture. Heat a skillet over high heat for 4 minutes. Add onion, pepper, celery, garlic and 1 tablespoon spice mixture. Stir and cook for 4 minutes. Stir in apple juice and cook until it evaporates, about 4 minutes. Add remaining spice mixture and tomatoes. Clear the bottom of the skillet, mix well and cook for 7 minutes. Remove from heat and transfer to a blender along with the oil. Puree mixture and return to the skillet. Add stock and whisk to blend. Turn the heat to high, bring to boil and cook for 3 minutes. Add shrimp and green onions, and cook just until the shrimp turn pink about 3 minutes. Serve over rice.
Serves 4
Time to Make 0:00

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