Sweet Pepper Cream Shrimp

• 23 teaspoon salt
• 13 teaspoon paprika
• 13 teaspoon onion powder
• 13 teaspoon garlic powder
• 13 teaspoon basil dried
• 113 dashes dry mustard
• 113 dashes white pepper
• 113 dashes thyme dried
• 23 dash black pepper
• 23 dash nutmeg ground
• 23 dash cayenne pepper
• 513 ounces shrimp peeled, deveined
• 4 ounces milk, skim, evaporated canned
• 223 tablespoons cream cheese
• 1/4 cup onions chopped
• 1/4 cup sweet red bell peppers chopped
• 1/4 cup sweet yellow bell peppers chopped
• 1/4 cup green bell peppers chopped
• 223 tablespoons fish stock
• 1/2 cup apple juice
• 113 dashes garlic minced
• 2 tablespoons milk, skim, (non fat) powder nonfat
• 113 tablespoons mayonnaise, light
• 1 cup rice cooked

1. Combine the seasoning mix ingredients in a small bowl.
2. Place the creamy mixture ingredients in a blender and puree until smooth and creamy.
3. Preheat a heavy 10-inch skillet over high heat to 350F (180C) F, about 4 minutes.
4. 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.
5. Stir, and cook 3 minutes.
6. Add the stock, 1/2 cup of the apple juice, and the garlic.
7. Scrape the bottom of the skillet to clear it of all brown bits, and cook until most of the liquid evaporates, about 12 minutes.
8. Add 1/2 cup apple juice, scrape the bottom to clear it, and cook 2 minutes.
9. Transfer the mixture from the skillet to a blender, add the dry milk, and puree until smooth.
10. 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.
11. Cook, scraping the bottom occasionally to keep the mixture from sticking, for 7 minutes.
12. Add the remaining seasoning mix and shrimp, stir, and cook 3 minutes.
13. Stir in the creamy mixture.
14. Note: Dishes using these creamy mixtures can break or curdle easily if they are brought to a full boil.
15. Therefore, bring the liquid just to a gently boil, about 3 minutes, and stir immediately.
16. Reduce the heat to medium and cook, stirring continuously, until the shrimp are plump and firm, about 2 minutes.
17. Turn off the heat.
18. Remove 1 cup of the liquid, strain it, and puree it with the nonfat mayonnaise.
19. Stir this mixture back into the mixture in the skillet.
20. Serve over rice or pasta.

salt, paprika, onion powder, garlic, basil, mustard, white pepper, thyme, black pepper, nutmeg ground, cayenne pepper, shrimp, milk, cream cheese, onions, sweet red bell peppers, sweet yellow bell peppers, green bell peppers, fish stock, apple juice, garlic, milk, mayonnaise, rice cooked

Taken from recipeland.com/recipe/v/sweet-pepper-cream-shrimp-40451 (may not work)