Preparation:
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 oi |
