Pepper tomato shrimp

1 servings

Ingredients

Quantity Ingredient
1½ teaspoon Garlic powder
1½ teaspoon Dried oregano
1 teaspoon Dried basil
1 teaspoon Cayenne
1 teaspoon Ground coriander
1 teaspoon Ground fennel seeds
1 teaspoon Onion powder
1 teaspoon Ground dried arbol chiles; (I used Calvin's)
1 teaspoon Salt
1 teaspoon Thyme
¾ teaspoon Black pepper
½ teaspoon White pepper
4 tablespoons Unsalted butter
1 cup Chopped green peppers
1 cup Chopped red peppers
1 cup Chopped yellow peppers
2 cups Chopped onions
1 cup Chopped celery
1 tablespoon Minced fresh garlic
1 tablespoon Minced fresh ginger
3 Finely diced jalapenos; (I used 5 serranos)
1 can (6-oz) tomato paste
1 cup Shrimp stock
2 cans (14 1/2- oz) diced tomatoes
1 pounds Peeled shrimp

Directions

SEASONING MIX

OTHER INGREDIENTS

(From Chef Paul's Fiery Foods That I Love) Combine seasoning mix ingredients in small bowl.

Preheat a heavy 5-qt pot over high hear for 4 min. Add the butter, bell peppers, onions, celery, garlic, ginger, chiles, and seasoning mix. Cook stirring and scraping the bottom of the pot frequently, until the veggies are wilted and browned, and the mixture is sticking to the bottom, about 10 min. Add the tomato paste and stir constantly until the tomato paste begins to stick hard, about 5 minutes, then immediately stir in the stock.

Scrape the bottom to loosen any brown bits and add the tomatoes. cook, stirring frequently, for 10 min, then add the shrimp. Bring just to a boil, reduce heat to medium and simmer just till shrimp is opaque and plump, about 3-5 minutes. I had with rice, would be good w/ angel hair pasta too! Posted to CHILE-HEADS DIGEST by Valerie <seabreeze@...> on Januday,, ary 07, 1999, converted by MM_Buster v2.0l.

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