Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         shrimp -- peeled and deveined
     3/4  cup           chopped onion
     1/2  cup           green bell pepper -- chopped
     1/4  cup           celery -- chopped
   1 1/2                bay leaves
     3/4  cup           apple juice -- in all
     1/2  teaspoon      garlic -- minced
   1      cup           fresh tomato* -- diced
     1/4  cup           tomato sauce
     1/2  cup           fish stock
     3/4  quart         cooked rice
                        seasoning mix:
   1 1/2  teaspoons     paprika
   1      teaspoon      dried basil
     3/4  teaspoon      onion powder
     3/4  teaspoon      garlic powder
     1/2  teaspoon      salt
     1/2  teaspoon      dry mustard
     1/4  teaspoon      black pepper
     1/4  teaspoon      dried oregano
     1/4  teaspoon      dried thyme
     1/8  teaspoon      white pepper
     1/8  teaspoon      cayenne

Preparation:

Combine all the seasoning ingredients in a small bowl. Sprinkle the shrimp evenly with 2 teaspoons of the seasoning mix and set aside. Preheat a heavy 10-inch skillet over high heat to 350F, about 4 minutes. Add the onions, bell peppers, celery, bay leaves, and 3 tablespoons of the seasoning mix. Stir and cook until the vegetables start to brown, about 4 to 5 minutes. Add 1 cup of the apple juice and the garlic, and stir to clear the bottom of the skillet of all brown bits. Cook until the apple juice evaporates completely and the bottom of the skillet dries out, abut 12 to 13 minutes. Stir the vegetables, spread them out, and cook 2 or 3 minutes until they are a rich-looking brown, to bring out their natural sweetness. Add the tomatoes and the remaining seasoning, mix, scrape the bottom of the skillet completely, and cook 2 minutes. Stir in the tomato sauce, the stock, and the remaining apple juice. Scrape the bottom of the skillet, bring to a boil, and cook about 7 to 8 minutes. Add the shrimp and cook just until they start to turn pink and plump, about 4 minutes. Turn off heat and serve over rice.