|Seasoning mix||1 Tablespoon|
|Sweet paprika||1 Tablespoon|
|Dried sweet basil||2 Teaspoon|
|Onion powder||1 1⁄2 Teaspoon|
|Garlic powder||1 1⁄2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Onions||1 1⁄2 Cup (24 tbs), chopped|
|Green bell peppers||1 Cup (16 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Apple juice||1 1⁄2 Cup (24 tbs)|
|Garlic||1 Teaspoon, minced|
|Peeled diced tomatoes/14 1/2 ounce canned diced tomatoes||2 Cup (32 tbs)|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Defatted seafood stock||1 Cup (16 tbs)|
|Cooked long grain white rice||6 Cup (96 tbs)|
Combine all the seasoning mix 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, preferably nonstick, 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, about 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 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 the heat and serve over the rice.