Ingredients
12 jumbo shrimp, peeled, deveined and butterflied
1 egg
1/2 cup milk
1/2 flour
1/2 cup vegetable oil
2 T. onions, chopped
2 T. green bell peppers, chopped
2 T. carrots, chopped
3 shakes Spice Mix (see recipe)
1/8 stick butter
1/8 cup white wine
1 T. apricot preserves
1/4 cup heavy cream
1/4 cup cooked crab meat
2 cups cooked rice
Spice Mix
3 oz. cayenne pepper
8 T. salt
6 T. black pepper
2 T. white pepper
1 tsp. oregano powder
1 tsp. basil ground
1 tsp. thyme
In a bowl mix the above ingredients, making sure they are well mixed. Store in an airtight container.
Preparation
In a bowl, mix the egg and milk to make wash. Spice the shrimp. Now dip shrimp in the wash. Dust with flour. In a skillet, add oil and saute shrimp for about 2 minutes per side. Remove and drain. Add the bells, onions, carrots and spices in a small saucepan with melted butter and saute until lightly brown. Add the wine, apricot preserves and cream. Bring to a boil. Add the crab meat. Place shrimp on a bed of cooked rice, top with sauce.
