Chef Paul Prudhomme's Pepper Tomato Shrimp

Main Course

Recipe courtesy of Fiery Foods that I Love

Makes about 8 1/2 cups


Seasoning Mix

  • 1½ teaspoons garlic powder
  • 1½ teaspoons dried oregano leaves 1 teaspoon dried basil leaves
  • 1teaspoon cayenne
  • 1teaspoon ground coriander
  • 1 teaspoon ground fennel seeds
  • 1 teaspoon onion powder
  • 1 teaspoon ground dried arbol chile peppers (hot)
  • 1 teaspoon salt
  • 1 teaspoon dried thyme leaves
  • ¾ teaspoon black pepper
  • ½ teaspoon white pepper


  • 4 tablespoons unsalted butter
  • 1 cup chopped green bell peppers
  • 1 cup chopped red bell peppers
  • 1 cup chopped yellow bell peppers
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced fresh ginger
  • 3 finely diced medium fresh jalapeño chile peppers (about 5 tablespoons)
  • 1 (6-ounce) can tomato paste
  • 1 cup shrimp stock
  • 2 (14½-ounce) cans diced tomatoes
  • 1 pound peeled shrimp

Pepper Tomato Shrimp

Click image to enlarge



Combine the seasoning mix ingredients in a small bowl. 

Preheat a heavy 5-quart pot over high heat for 4 minutes. Add the butter, bell peppers, onions, celery, garlic, ginger, jalapeño peppers, and seasoning mix. Cook, stirring and scraping the bottom of the pot frequently, until the vegetables are wilted and browned, and the mixture is sticking to the bottom, about 8 to 10 minutes. 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 pan bottom to loosen any brown bits, and add the tomatoes. Cook, stirring fre­quently, for 10 minutes, then add the shrimp. Bring just to a boil, reduce the heat to medium, and simmer just until the shrimp are opaque and plump, about 3 to 5 minutes. Serve hot.


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