Jumbo Shrimp Lafayette

• 12 jumbo shrimp, peeled, deveined and butterflied
• 1 egg
• 1/2 cup milk
• 1/2 flour
• 1/2 cup vegetable oil
• 2 T. onions, chopped
• 2 T. green bell peppers, chopped
• 2 T. carrots, chopped
• 3 shakes Spice Mix (see recipe)
• 1/8 stick butter
• 1/8 cup white wine
• 1 T. apricot preserves
• 1/4 cup heavy cream
• 1/4 cup cooked crab meat
• 2 cups cooked rice
• Spice Mix
• 3 oz. cayenne pepper
• 8 T. salt
• 6 T. black pepper
• 2 T. white pepper
• 1 tsp. oregano powder
• 1 tsp. basil ground
• 1 tsp. thyme
• In a bowl mix the above ingredients, making sure they are well mixed. Store in an airtight container.

1. In a bowl, mix the egg and milk to make wash. Spice the shrimp. Now dip shrimp in the wash. Dust with flour. In a skillet, add oil and saute shrimp for about 2 minutes per side. Remove and drain. Add the bells, onions, carrots and spices in a small saucepan with melted butter and saute until lightly brown. Add the wine, apricot preserves and cream. Bring to a boil. Add the crab meat. Place shrimp on a bed of cooked rice, top with sauce.

jumbo shrimp, egg, milk, flour, vegetable oil, onions, green bell peppers, carrots, shakes spice mix, butter, white wine, apricot preserves, heavy cream, crab meat, rice, spice mix, cayenne pepper, salt, black pepper, white pepper, oregano powder, basil ground, thyme, they

Taken from www.epicurious.com/recipes/member/views/jumbo-shrimp-lafayette-1201504 (may not work)