Monday, April 16, 2012

Sweet Pepper Cream Shrimp

This is a great dish to prepare for a special occasion. what with it's colorful nature and silky cream sauce! (from my point of view a new but delicious recipe)

Seasoning Mixture
2 tsp salt
Sweet Pepper Cream Shrimp
1 tsp sweet paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried sweet basil leaves
1/2 tsp dry mustard
1/2 tsp white pepper
1/2 tsp dried thyme leaves
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp ground nutmeg
1 lb medium peeled shrimp

Creamy Mixture
1 (12 oz) can evaporated skim milk
1/2 cup non fat cream cheese
1/4 chopped onions
1/4 chopped red bell pepper
1/4 chopped green bell pepper
1/4 chopped yellow bell pepper
1/2 defatted seafood stock * (see Remoulade recipe)
1 1/2 cups apple juice
1/2 tsp minced fresh garlic
6 Tb nonfat dry milk
1/4 cup non fat mayonise
3 cups coked rice or 6 cups cooked pasta shells

Combine seasoning mixture in bow set aside. Purée creamy mixture  in blender til smooth and creamy. Preheat heavy (non stick preferably) over high heat (about 350 degrees) 4 min. Add 1/4 only of each color peppers plus 1 TB and 1 tsp seasoning mix. Stir while stirring (3 min.) add stock and 1/2 cup apple juice and garlic. Make certain to scrape all the bits stuck to the pan. Cook til almost evaporated. (12 min.or so) Add another 1/2 apple juice scraping bottom to dissolve any bits til it is kind o clear. (2 min.)
Transfer from skillet to blender, add dry milk, puree til smooth. (Remember pureeing/blending hot  is very volatile) Return puréed mixture to skillet over high heat stirring in remaining portion of peppers and apple juice (7 min.) scraping bottom to keep from sticking. Add the rest of the seasoning mix and the shrimp stir (3 min.) stir in the creamy mixture.
Creamy mixtures tend to "break" (curdle) while heating so bring liquid slowly and softy to the boil. Once broken there's nothing to do. Bring to a gentle boil (3 min.) stir immediately.  Reduce heat to medium cook gently stirring continuously. (2 min.) Turn off heat, remove 1 cup of liquid, strain it and purée with non fat mayonaise. Stir this into the entire  mixture in the skillet. Serve over pasta or rice.

No comments:

Post a Comment