| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | t | Garlic powder |
| 1 1/2 | t | Dried oregano |
| 1 | t | Dried basil |
| 1 | t | Cayenne |
| 1 | t | Ground coriander |
| 1 | t | Ground fennel seeds |
| 1 | t | Onion powder |
| 1 | t | Ground dried arbol chiles |
| I used Calvin's | ||
| 1 | t | Salt |
| 1 | t | Thyme |
| 3/4 | t | Black pepper |
| 1/2 | t | White pepper |
| 4 | T | Unsalted butter |
| 1 | c | Chopped green peppers |
| 1 | c | Chopped red peppers |
| 1 | c | Chopped yellow peppers |
| 2 | c | Chopped onions |
| 1 | c | Chopped celery |
| 1 | T | Minced fresh garlic |
| 1 | T | Minced fresh ginger |
| 3 | Finely diced jalapenos, I | |
| used 5 serranos | ||
| 1 | 6-oz tomato paste | |
| 1 | c | Shrimp stock |
| 2 | 14 1/2- oz diced tomatoes | |
| 1 | lb | Peeled shrimp |
INSTRUCTIONS
(From Chef Paul's Fiery Foods That I Love) Combine seasoning mix ingredients in small bowl. Preheat a heavy 5-qt pot over high hear for 4 min. Add the butter, bell peppers, onions, celery, garlic, ginger, chiles, and seasoning mix. Cook stirring and scraping the bottom of the pot frequently, until the veggies are wilted and browned, and the mixture is sticking to the bottom, about 10 min. Add the tomato paste and stir constantly until the tomato paste begins to stick hard, about 5 minutes, then immediately stir in the stock. Scrape the bottom to loosen any brown bits and add the tomatoes. cook, stirring frequently, for 10 min, then add the shrimp. Bring just to a boil, reduce heat to medium and simmer just till shrimp is opaque and plump, about 3-5 minutes. I had with rice, would be good w/ angel hair pasta too! Posted to CHILE-HEADS DIGEST by Valerie <seabreeze@concentric.net> on Januday,, ary 07, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1285
Calories From Fat: 482
Total Fat: 54.8g
Cholesterol: 693.7mg
Sodium: 7819.1mg
Potassium: 4946.6mg
Carbohydrates: 130.5g
Fiber: 33.2g
Sugar: 56.8g
Protein: 84.5g