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1 to 1 ½ pounds fresh raw shrimp (21 to 25 per pound, with heads and tails attached)
1 tablespoon olive oil
3 tablespoons butter
¼ cup minced fresh jalapenos
¼ cup minced Anaheim peppers
¼ cup minced Poblano peppers
1/8 cup serrano peppers
½ cup minced onions
1 ½ cup heavy cream
½ cup shrimp stock
Seasoning mix
1 ½ teaspoon salt
1 teaspoon dill weed
1 teaspoon paprika
1 teaspoon cayenne
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon ground white pepper
¾ teaspoon dry mustard
¾ teaspoon Mexican dried chilie powder (not chili powder)
Remove heads, shells and feet of shrimp. Put them in small pan and cover with water; bring to boil; lower to simmer and reduce by half. Strain the stock and reserve. De-vein the shrimp and keep chilled. Combine ingredients for seasoning mix in bowl.
Put olive oil and butter in pan over high heat. As soon as butter is melted, add all minced peppers, onions and seasoning mix; stirring constantly. Cook for 4 to 6 minutes. Stir in the cream and stock and bring to a boil. Careful that it does not boil over (it can happen fast). Continue to stir or whisk. Reduce heat to a rapid simmer for 8 to 10 minutes.
Add shrimp, continuing to stir gently including the sides of the pan. Cook approximately 3 minutes until shrimp are pink, plump, and opaque and starting to curl. Remove the pan from the heat and let sit 5 minutes. Serve over rice or pasta. Makes 4 servings.
