Indulgent Six Spice Shrimp - No Salt & No Sugar ™
from the kitchen of Chef Paul Prudhomme
Makes 2 servings
8 ounces medium shrimp, peeled and deveined
1 cup heavy whipping cream, in all
3½ tablespoons Six Spice (No Salt & No Sugar Magic Seasoning Blend™), in all
2 teaspoons vegetable oil
1 cup white onion, cut into 2 x 1/8 inch strips
½ cup red bell pepper, cut into 2 x 1/8 inch strips
1 cup green bell pepper, cut into 2 x 1/8 inch strips
1/4 cup dry white wine, seafood stock, or water
2 teaspoons lime juice
2 cups cooked rice or pasta
how to prepare
Place shrimp in a bowl. Moisten with 1 tablespoon heavy cream and mix to coat shrimp thoroughly. Add 1 tablespoon of Six Spice Seasoning. Mix well, making sure all sides of the shrimp are coated evenly.
Preheat a 10 to 12-inch sauté pan with the vegetable oil. Add onion and red and green bell peppers. Sauté until onions begin to brown. Add seasoned shrimp and sauté, stirring for ½ minute. Add the dry white wine and lime juice to deglaze the pan. Allow the wine to reduce by half, then add the remaining heavy cream. Stir in the remaining Six Spice Seasoning, incorporating the seasoning into the sauce. Reduce the heat to low and simmer for about 3 minutes. Mixture should thicken and coat the shrimp with a rich layer of sauce.
Remove and serve over rice or pasta.
NOTE: Any of the five No Salt & No Sugar Magic Seasoning Blends™ will work well in this dish and each will produce a unique and vibrant flavor. Be sure to put a bottle on the table for use as a shake-on seasoning. Apply generously for extra flavor.
Copyright © 2011 by Paul Prudhomme