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1
Combine the seasoning mix ingredients in a small bowl.
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2
Place the creamy mixture ingredients in a blender and puree until smooth and creamy.
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3
Preheat a heavy 10-inch skillet over high heat to 350F (180C) F, about 4 minutes.
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4
Add the onions, 1/4 cup each of the red, yellow, and green bell peppers, and 1 tablespoon plus 1 teaspoon of the seasoning mix.
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5
Stir, and cook 3 minutes.
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6
Add the stock, 1/2 cup of the apple juice, and the garlic.
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7
Scrape the bottom of the skillet to clear it of all brown bits, and cook until most of the liquid evaporates, about 12 minutes.
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8
Add 1/2 cup apple juice, scrape the bottom to clear it, and cook 2 minutes.
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9
Transfer the mixture from the skillet to a blender, add the dry milk, and puree until smooth.
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10
Return the pureed mixture to the skillet over high heat, and stir in the remaining bell peppers and the remaining 1/2 cup apple juice.
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11
Cook, scraping the bottom occasionally to keep the mixture from sticking, for 7 minutes.
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12
Add the remaining seasoning mix and shrimp, stir, and cook 3 minutes.
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13
Stir in the creamy mixture.
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14
Note: Dishes using these creamy mixtures can break or curdle easily if they are brought to a full boil.
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15
Therefore, bring the liquid just to a gently boil, about 3 minutes, and stir immediately.
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16
Reduce the heat to medium and cook, stirring continuously, until the shrimp are plump and firm, about 2 minutes.
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17
Turn off the heat.
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18
Remove 1 cup of the liquid, strain it, and puree it with the nonfat mayonnaise.
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19
Stir this mixture back into the mixture in the skillet.
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20
Serve over rice or pasta.
