Shrimp Orleans Dish
A complex method for cooking shrimp, but well worth the time.
Before you start, make the seasoning mix found here.
Servings: 2 hearty or 4 light servings
- 1 pound peeled medium shrimp
- 1 ½ cups chopped onion
- 1 cup chopped green pepper
- ½ cup chopped celery
- 3 bay leaves
- ¾ cup apple juice, in all
- 1 ¾ cup clam juice, in all
- 1 tsp minced fresh garlic
- 1 14 ½ oz can diced tomatoes
- ½ cup tomato sauce
- Your choice cooked rice or linguini
- Sprinkle the shrimp evenly with 2 tsp of the seasoning mix and set aside.
- Preheat a heavy 10 inch skillet - preferably non stick – over high heat to 350, about 4 minutes.
- Add the onions, bell peppers, celery, bay leaves and 3 Tbsp of the seasoning mix.
- Stir and cook until the vegetables start to brown about 4 minutes.
- Add ½ cup apple juice, ½ cup clam juice and the garlic and stir to clear the bottom of the skillet to remove all the brown bits.
- Cook until the juices evaporate completely and the bottom of the skillet dries out.
- Stir the vegetables, spreading them out and cook 2 or 3 minutes more until they are a rich looking brown.
- Add the tomatoes and the rest of the seasoning mix, scrape the bottom of the skillet completely and cook 2 minutes.
- Stir in the tomato sauce, the remaining clam juice and apple juice.
- Scrape the bottom of the skillet, bring to a boil and cook 7-8 minutes.
- Add the shrimp and cook just until they turn pink and plump, about 4 minutes.
- Serve over rice or linguini.
Source: Source: Adapted from “Fork in the Road” by Paul Prudhomme