INGREDIENTS

INSTRUCTIONS

SEASONING MIX
INGREDIENTS
>From "Chef Paul Prudhomme's Fork in the Road"
This is a wonderful recipe, and the neat thing about it is that there is NO
fat added to it. This means there is very little in the dish, save the
trace amount in the shrimp. (My comments, experiences, adulterations, and
comments are in (parentnesees))
NOTE: I peel the shrimp, then cut then down the middle all the way through
until almost at the end. They do this neat curly thing when you cook them,
and they spread out and it makes it look like there is alot more shrimp.
They fill your mouth better.)
Combine all seasoning mix ingredients (I do this in a plastic bag)
Sprinkle the shrimp evenly with 2 tsp of the seasoning mix and set aside
Preheat a heavy 10-inch skillet (I use a cast-iron skillet and it works
wonderfully) over high heat until hot
Add the onions, bell peppers, celery, bay leaves, and 3 Tbs of the
seasoning mix to the pan. Stir and cook until the veggies begin to brown,
about 4 to 5 min. Add 1 cup of the apple julce and the garlic. Stir to
deglaze the bottom of the pan. Cook until the apple juice is GONE and the
bottom of the skillet dries out, about 12 to 13 minutes. Spread the veggies
out at continue cooking for 2 or 3 minutes until they are a rich brown, 2
or 3 minutes longer.
Add tomatoes and remaining seasoning mix, scraping the bottom of the pan
again. Cook 2 minutes. Stir in tomato sauce, stock, and remaining apple
juice. Scrape the bottom of the pan, bring to boil, and cook about 7 to 8
minutes. Add the shrimp and cook just until they turn pink & curl up, about
3-4 minutes.
Serve immediately over rice. Posted to CHILE-HEADS DIGEST V3 #342 by
"Andrew M. Skier" <andrew@wsnet.com> on Jun 1, 1997

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