Side Pannel
Shrimp Bascom
Ingredients List
- Seasoning mix:
- 2 ts Sweet paprika
- 1 1/2 ts Garlic powder
- 1 ts Onion powder
- 1 ts Dry mustard
- 1 ts Salt
- 1 ts Dried thyme
- 1/2 ts Black pepper
- 1/2 ts White pepper
- 1/2 ts Cayenne
Directions
1 pound medium shrimp peeled 1 cup onion chopped 3/4 cup
green bell pepper chopped 1/4 cup celery chopped 2 teaspoons fresh
garlic minced 1/2 cup apple juice 2 cups fresh tomatoes peeled and
diced - or - 14 1/2 ounces canned chopped tomatoes including liquid 1
cup defatted seafood stock 1/4 cup green onion sliced 4 cups
cooked long-grain white rice
Combine the seasoning mix ingredients in a small bowl.
Sprinkle the shrimp evenly with 2 TEASPOONS of the seasoning mix, combine
thoroughly, and set aside.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350
degrees F, about 4 minutes. Really do preheat the pan; you'll get a lot
more flavor out of the veggies and carmelize them nicely so you can deglaze
the pan and reap the benefits in terms of flavor.
Add the onions, bell peppers, celery, garlic, and 1 TABLESPOON of the
seasoning mix. Stir and cook, scraping the bottom of the pan occasionally
to clear it of all the brown bits, for 4 minutes. Stir in the apple juice,
clear the bottom of the pan, and continue to cook until all the liquid
evaporates, about 4 to 5 minutes. Add the REMAINING seasoning mix and the
tomatoes, clear the bottom of the skillet, mix well, and cook 6 to 7
minutes.
Remove from the heat and transfer the contents of the skillet to a blender
and process until the vegetables are pureed, about 2 to 3 minutes.
Return the pureed mixture to the skillet, add the stock, and whisk to
blend. Turn the heat back to high, bring to a boil, and cook 3 minutes. Add
the shrimp and green onions, and cook just until the shrimp turn pink and
begin to plump, about 3 to 4 minutes. Serve over the rice.
Per the original recipe, which called for 1 tablespoon of oil:
Per 1-cup serving: Calories 456 Protein 29g Fat 7g Carbohydrates 68g
14% calories from fat
By just omitting the 1 tablespoon of oil, you cut the fat in half and bring
the %CFF down to 7%
green bell pepper chopped 1/4 cup celery chopped 2 teaspoons fresh
garlic minced 1/2 cup apple juice 2 cups fresh tomatoes peeled and
diced - or - 14 1/2 ounces canned chopped tomatoes including liquid 1
cup defatted seafood stock 1/4 cup green onion sliced 4 cups
cooked long-grain white rice
Combine the seasoning mix ingredients in a small bowl.
Sprinkle the shrimp evenly with 2 TEASPOONS of the seasoning mix, combine
thoroughly, and set aside.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350
degrees F, about 4 minutes. Really do preheat the pan; you'll get a lot
more flavor out of the veggies and carmelize them nicely so you can deglaze
the pan and reap the benefits in terms of flavor.
Add the onions, bell peppers, celery, garlic, and 1 TABLESPOON of the
seasoning mix. Stir and cook, scraping the bottom of the pan occasionally
to clear it of all the brown bits, for 4 minutes. Stir in the apple juice,
clear the bottom of the pan, and continue to cook until all the liquid
evaporates, about 4 to 5 minutes. Add the REMAINING seasoning mix and the
tomatoes, clear the bottom of the skillet, mix well, and cook 6 to 7
minutes.
Remove from the heat and transfer the contents of the skillet to a blender
and process until the vegetables are pureed, about 2 to 3 minutes.
Return the pureed mixture to the skillet, add the stock, and whisk to
blend. Turn the heat back to high, bring to a boil, and cook 3 minutes. Add
the shrimp and green onions, and cook just until the shrimp turn pink and
begin to plump, about 3 to 4 minutes. Serve over the rice.
Per the original recipe, which called for 1 tablespoon of oil:
Per 1-cup serving: Calories 456 Protein 29g Fat 7g Carbohydrates 68g
14% calories from fat
By just omitting the 1 tablespoon of oil, you cut the fat in half and bring
the %CFF down to 7%
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