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Shrimp Bascom Recipe

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This recipe for Shrimp Bascom is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp. paprika
1½ tsp. garlic powder
1 tsp. onion powder
1 tsp. dry mustard
½ tsp. salt
1 tsp. dried thyme leaves
⅛ - ¼ tsp. cayenne pepper
⅛ tsp. ground black pepper

1 lb. medium-sized shrimp
1 small onion, peeled and chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 clove garlic, peeled and minced
½ c. apple juice
14.5 oz. can peeled and diced tomatoes, undrained
1 c. seafood stock or clam juice
3 c. cooked white rice
2 green onions, thinly sliced
Directions:
Directions:
Combine paprika, garlic powder, onion powder, dry mustard, salt, thyme, cayenne and pepper to form seasoning mix.

Peel and devein the shrimp; refrigerate.

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

Stir in the apple juice and cook until the liquid has almost evaporated. Add the remaining seasoning mix, undrained tomatoes and seafood stock. 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 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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