SEASONING MIX 1 1/2 teaspoons paprika
1 teaspoon dried basil
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 dash white pepper
1/2 dash cayenne
1/2 pound shrimp — peeled & deveined
3/4 cup chopped onion
1/2 cup green bell pepper — chopped
1/4 cup celery — chopped
1 1/2 bay leaves
3/4 cup apple juice — in all
1/2 teaspoon garlic — minced
1 cup fresh tomato* — diced
1/4 cup tomato sauce
1/2 cup fish stock
3/4 quart cooked rice
Combine all the seasoning ingredients in a small bowl. Sprinkle the shrimp evenly with 2 teaspoons of the seasoning mix and set aside. Preheat a heavy 10-inch skillet over high heat to 350?, about 4 minutes. Add the onions, bell peppers, celery, bay leaves, and 3 tablespoons of the seasoning mix. Stir and cook until the vegetables start to brown, about 4 to 5 minutes. Add 1 cup of the apple juice and the garlic, and stir to clear the bottom of the skillet of all brown bits. Cook until the apple juice evaporates completely and the bottom of the skillet dries out, abut 12 to 13 minutes. Stir the vegetables, spread them out, and cook 2 or 3 minutes until they are a rich-looking brown, to bring out their natural sweetness. Add the tomatoes and the remaining seasoning, mix, scrape the bottom of the skillet completely, and cook 2 minutes. Stir in the tomato sauce, the stock, and the remaining apple juice. Scrape the bottom of the skillet, bring to a boil, and cook about 7 to 8 minutes. Add the shrimp and cook just until they start to turn pink and plump, about 4 minutes. Turn off heat and serve over rice.