Chef Paul Prudhomme's Sweet Pepper Cream Shrimp | Louisiana Kitchen & Culture

Ingredients

• 2 teaspoons salt
• 1 teaspoon sweet paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried sweet basil leaves
• ½ teaspoon dry mustard
• ½ teaspoon white pepper
• ½ teaspoon dried thyme leaves
• ¼ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• ¼ teaspoon cayenne
• 1 pound medium peeled shrimp
• 1 (12-ounce) can evaporated skim milk
• ½ cup nonfat cream cheese
• ¾ cup chopped onions
• ¾ cup chopped red bell peppers, in all
• ¾ cup chopped yellow bell peppers, in all
• ¾ cup chopped green bell peppers, in all
• ½ cup defatted seafood stock
• 1 ½ cups apple juice, in all
• ½ teaspoon minced fresh garlic
• 6 tablespoons nonfat dry milk
• ¼ cup nonfat mayonnaise
• 3 cups cooked rice or 6 cups cooked pasta shells