Shrimp in a Salad Sauce

From Paul Prudhomme's Fiery Foods I Love. You can use any kind of sprouts you like--bean sprouts, alfalfa sprouts, etc.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• Seasoning mix

• 2  teaspoons dried basil
• 1  teaspoon garlic powder
• 1  teaspoon dried mustard
• 1  teaspoon salt
• 1  teaspoon dried thyme
• 3⁄4 teaspoon onion powder
• 1⁄2 teaspoon cayenne
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon white pepper

• Other

• 2  tablespoons olive oil
• 2  cups onions, chopped
• 4  ounces tasso, julienned
• 1  cup  mixed sprouts, chopped
• 3 (14 1/2ounce) cans diced tomatoes
• 2  teaspoons fresh garlic, minced
• 2  teaspoons fresh ginger, minced
• 3  tablespoons  jalapenos, finely diced
• 1  lb  peeled shrimp
• 1⁄2 cup fresh cilantro, chopped

Directions

1. Combine seasoning mix ingredients and set aside.
2. Heat oil over high heat just until it begins to smoke, 3-4 minutes.
3. Add onions, tasso, 1/2 cup sprouts and seasoning mix.
4. Cook, stirring frequently, for 10 minutes.
5. Stir in tomatoes, garlic, ginger and jalapenos.
6. Cook, stirring, for 10 minutes.
7. Add shrimp, remaining sprouts, and cilantro.
8. Cook until shrimp is just opaque, 3-5 minutes.
9. Serve over pasta or rice.