• 1 pound peeled medium shrimp
• 1 ½ cups chopped onion
• 1 cup chopped green pepper
• ½ cup chopped celery
• 3 bay leaves
• ¾ cup apple juice, in all
• 1 ¾ cup clam juice, in all
• 1 tsp minced fresh garlic
• 1 14 ½ oz can diced tomatoes
• ½ cup tomato sauce
• Your choice cooked rice or linguini

Directions

1. Sprinkle the shrimp evenly with 2 tsp of the seasoning mix and set aside.
2. Preheat a heavy 10 inch skillet - preferably non stick – over high heat to 350, about 4 minutes.
3. Add the onions, bell peppers, celery, bay leaves and 3 Tbsp of the seasoning mix.
4. Stir and cook until the vegetables start to brown about 4 minutes. 
5. Add ½ cup apple juice, ½ cup clam juice and the garlic and stir to clear the bottom of the skillet to remove all the brown bits. 
6. Cook until the juices evaporate completely and the bottom of the skillet dries out. 
7. Stir the vegetables, spreading them out and cook 2 or 3 minutes more until they are a rich looking brown. 
8. Add the tomatoes and the rest of the seasoning mix, scrape the bottom of the skillet completely and cook 2 minutes.
9. Stir in the tomato sauce, the remaining clam juice and apple juice. 
10. Scrape the bottom of the skillet, bring to a boil and cook 7-8 minutes. 
11. Add the shrimp and cook just until they turn pink and plump, about 4 minutes.
12. Serve over rice or linguini.

Source: Adapted from “Fork in the Road” by Paul Prudhomme