Chef Paul Prudhomme's Sweet Pepper Cream Shrimp
Recipe courtesy of Fork in the Road by Paul Prudhomme
Sweet Pepper Cream Shrimp
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Combine the seasoning mix ingredients in a small bowl.
Place the creamy mixture ingredients in a blender and purée until smooth and creamy.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350°F, about 4 minutes.
Add the onions, ¼ 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 ½ cup apple juice, scrape the bottom to clear it, and cook 2 minutes. Transfer the mixture from the skillet to a blender, add the dry milk, and purée until smooth.
Return the puréed mixture to the skillet over high heat, and stir in the remaining bell peppers and the remaining ½ 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 the liquid, strain it, and purée 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