INGREDIENTS

INSTRUCTIONS

1      pound         medium shrimp -- peeled
Creamy Mixture: 12 ounces evaporated skim milk 1/2 cup nonfat cream cheese
3/4  cup           chopped onions 3/4 cup chopped red bell pepper -- IN ALL
3/4  cup           chopped yellow bell pepper -- IN ALL 3/4 cup chopped
green bell pepper -- IN ALL 1/2 cup defatted seafood stock 1 1/2 cups apple
juice -- IN ALL 1/2 teaspoon fresh garlic -- minced 6 tablespoons nonfat
dry milk 1/4 cup nonfat mayonnaise 3 cups cooked long-grain white rice -or-
6      cups          cooked pasta shells
Combine the seasoning mix ingredients in a small bowl and set aside.
Peel the shrimp and set them aside.
Place the creamy mixture ingredients in a blender and puree until smooth
and creamy.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350
F, 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 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
gentle 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 liquid, strain it, and puree it with the
nonfat mayonnaise. Stir this mixture back into the mixture in the skillet.
Serve over the rice or pasta.
Per serving:  Calories 332   Protein 25g   Fat 2g Carbohydrates 53g 6%
calories from fat
Recipe By     : Paul Prudhomme in "Fork in the Road"
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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