Seasoning Mix
1 1/2 tsp salt
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 1/2 tsp dry mustard
1 tsp sweet paprika
1 tsp dried sweet basil
1 tsp dried oregano
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp cayenne
2 c canned chick peas (dried are fine if you want to soak them etc.)
2 lbs peeled headless medium shrimp (save the peelings - see note below)
2 c chopped onion
1 c chopped celery
1c cauliflower florets
1 tsp minced fresh garlic
1 c apple juice
3 c defatted seafood stalkt (see notes below)
2 tsp ground ginger
2 tsp hot curry
2 12 oz cans evaporated skim milk
3 tblsp Brummel & Brown
Prepare stock (see notes below)
Combine the seasoning mix and sprinkle shrimp with 1 tblsp of this mix and set aside.
Heat a stock pot over high heat for 4 min. Add onions, celery, cauliflower, drained chickpeas and remaining seasoning mix. Stir and cook, scraping the bottom as sticking occurs, about 6 min. Add garlic and apple juice, clear the bottom of the pot and cook until the liquid evaporates mostly, about 7 min.
Transfer all ingredients to a blender and puree, adding 2 cups of stock a little at a time, until the mixture is smooth and blended. Add the rest of the stock, blend and set aside.
Clean the pot and put it back on high heat. Add the blended mixture, the shrimp, ginger and curry and cook until small "volcanoes" start erupting from the bottom of the pot, abotu 2-3 min. Stir in the evaporated skim milk and bring to a gentle boil, stir and bring to a gentle boil again, stir. When it comes to a boil for the third time, remove from heat and stir in the 3 tblsp Brummel & Brown until blended.
8 svgs
4 pts per serving
Note: To make the stock, use 2 qts. water, the vegetable trimmings from the recipe or an unpeeled quartered onion, quartered large clove of garlic and a celery rib. Add the carcasses from the shrimp (the shells). Bring to a boil over high heat, reduce to low. Cover and simmer as long as possible - at least 4 hours. Replenish the water as necesarry in order to keep at least 1 qt. in the pot. Strain, cool and refrigerate until ready to use.
This dish is very good! It is a bit labor intensive and costly, but great for special occasions!