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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From Paul Prudhomme's Fiery Foods I Love. You can use any kind of sprouts you like-bean sprouts, alfalfa sprouts, etc. Ingredients:
2 teaspoons dried basil |
1 teaspoon garlic powder |
1 teaspoon dried mustard |
1 teaspoon salt |
1 teaspoon dried thyme |
3/4 teaspoon onion powder |
1/2 teaspoon cayenne |
1/4 teaspoon black pepper |
1/4 teaspoon white pepper |
2 tablespoons olive oil |
2 cups onions, chopped |
4 ounces tasso, julienned |
1 cup mixed sprouts, chopped |
3 (14 1/2 ounce) cans diced tomatoes |
2 teaspoons fresh garlic, minced |
2 teaspoons fresh ginger, minced |
3 tablespoons jalapenos, finely diced |
1 lb peeled shrimp |
1/2 cup fresh cilantro, chopped |
Directions:
1. Combine seasoning mix ingredients and set aside.
2. Heat oil over high heat just until it begins to smoke, 3-4 minutes.
3. Add onions, tasso, 1/2 cup sprouts and seasoning mix.
4. Cook, stirring frequently, for 10 minutes.
5. Stir in tomatoes, garlic, ginger and jalapenos.
6. Cook, stirring, for 10 minutes.
7. Add shrimp, remaining sprouts, and cilantro.
8. Cook until shrimp is just opaque, 3-5 minutes.
9. Serve over pasta or rice.
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