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Shrimp Bascom Recipe

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This recipe for Shrimp Bascom, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo Snell

Category:
Category:

Ingredients:  
Ingredients:  
Seasoning mix:

2 teaspoons paprika
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon dried thyme leaves
1/8- 1/4 teaspoon cayenne
1/8 teaspoon freshly ground black pepper

1 pound medium-sized shrimp
1 small onion, peeled and chopped
1 small green bell pepper, seeded and chopped
1 small stalk celery, chopped
1 medium clove garlic, peeled and minced
1/2 cup apple juice
1 (14 1/2-ounce) can peeled and diced tomatoes, undrained
1 cup seafood stock or clam juice
3 cups cooked white rice
2 small green onions, thinly sliced



Directions:
Directions:
To prepare the seasoning mix: Combine the paprika, garlic powder, onion powder, dry mustard, salt, thyme, cayenne and pepper. Set aside.

Peel and devein the shrimp; refrigerate.

Heat a large nonstick skillet (10-12 inches) over medium-high heat until hot. Add the onion, bell pepper, celery, garlic and 1 tablespoon of the seasoning mix. Cook and stir 5 minutes.

Stir in the apple juice and cook until the liquid has almost evaporated. Add the remaining seasoning mix, the undrained tomatoes and clam juice. Bring to a boil, reduce the heat and simmer 10 minutes.

Puree about half of the sauce in a food processor or blender. Pour back into the pan. Add the shrimp and simmer about 4-5 minutes, until the shrimp is pink, curled and cooked through.

Spoon the shrimp and sauce over the rice and garnish with green onions.

Personal Notes:
Personal Notes:
serves 4-6

 

 

 

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