Shrimp Bascom

Makes 4 cups

The extra-smooth tomato sauce sets this dish off from its near relatives. It's a good one to try when you want a familiar taste with a new twist.

Seasoning mix
2 teaspoons sweet paprika
1-1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne

1 pound medium peeled shrimp
1 cup chopped onions
3/4 cup chopped green bell peppers
1/4 cup chopped celery
2 teaspoons minced fresh garlic
1/2 cup apple juice
2 cups peeled diced fresh tomatoes or 1 (14-ounce) can diced tomatoes
1 tablespoon olive oil
1 cup defatted seafood stock
1/4 cup sliced green onions
4 cups cooked long-grain white rice

Combine the seasoning mix ingredients in a small bowl.

Sprinkle the shrimp evenly with 2 teaspoons of the seasoning mix, combine thoroughly, and set aside.

Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350 degrees, about 4 minutes.

Add the onions, bell peppers, celery, garlic, and 1 tablespoon of the seasoning mix. Stir and cook, scraping the bottom of the pan occasionally to clear it of all brown bits, for 4 minutes. Stir in the apple juice, clear the bottom of the pan, and continue to cook until all the liquid evaporates, about 4 to 5 minutes. Add the remaining seasoning mix and the tomatoes, clear the stick and crusts from on the bottom of the skillet, to clear it of any brown bits. Cook 3 to 4 minutes and add the apple for 5 minutes. Stir in the tomatoes and their liquid, and the garlic, and scrape the bottom of the skillet to clear it of any brown bits. Cook 3 to 4 minutes and add the apple juice. Cook 10 more minutes, stir in the stock, and cook 5 minutes. Add the shrimp and cook until they are just pink, 5 to 6 minutes. Turn off the heat and if desired, add the artificial sweetener. Serve over the rice.