Sweet Pepper Cream Shrimp

"This recipe looks a lot more complicated than it really is. The flavor is fantastic. It is low fat, but nobody can tell."
 
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Ready In:
1hr 15mins
Ingredients:
24
Serves:
6
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ingredients

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directions

  • Combine the seasoning mix ingredients (first 11 ingredients) in a small bowl and set aside.
  • Peel the shrimp and set them aside.
  • Place the evaporated milk and the cream cheese in a blender and puree until smooth.
  • and creamy.
  • Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350.
  • F, about 4 minutes.
  • Add the onions, 1/4 CUP EACH of the red, yellow, and green bell peppers,.
  • and 1 TABLESPOON PLUS 1 TEASPOON of the seasoning mix. Stir, and cook 3.
  • minutes. Add the stock, 1/2 CUP of the apple juice, and the garlic, scrape.
  • the bottom of the skillet to clear it of all brown bits, and cook until.
  • most of the liquid evaporates, about 12 minutes. Add 1/2 CUP apple juice,.
  • scrape the bottom to clear it, and cook 2 minutes. Transfer the mixture.
  • from the skillet to a blender, add dry milk, and puree until smooth.
  • Return the pureed mixture to the skillet over high heat, and stir in the.
  • REMAINING bell peppers and the REMAINING 1/2 CUP apple juice. Cook,.
  • scraping the bottom occasionally to keep the mixture from sticking, for 7.
  • minutes. Add the remaining seasoning mix and shrimp, stir, and cook 3.
  • minutes. Stir in the creamy mixture.
  • CAUTION: Dishes using these creamy mixtures can "break" or curdle easily if.
  • they are brought to a full boil. Therefore, bring the liquid just to a.
  • gentle boil, about 3 minutes, and stir immediately. Reduce the heat to.
  • medium and cook, stirring continuously, until the shrimp are plump and.
  • firm, about 2 minutes.
  • Turn off the heat. Remove 1 cup of liquid, strain it, and puree it with the.
  • nonfat mayonnaise. Stir this mixture back into the mixture in the skillet.
  • Serve over the rice or pasta.

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RECIPE SUBMITTED BY

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
 
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