1 pound large shrimps, peeled, deveined, and cut into 1/2 inch pieces 3 tablespoons Paul Prudhomme’s Seafood Magic Seasoning Mix 1/4 cup plus 1 tablespoon olive oil 1/2 cup chopped yellow onions 1/4 cup chopped celery 1/4 cup chopped green bell peppers 1 teaspoon minced garlic 1 very cold large egg white 1/4 cup very cold heavy cream 1/2 cup chopped green onions (green parts only) 1 tablespoon Dijon mustard 1 teaspoon hot pepper sauce 1 teaspoon finely chopped fresh parsley 1/4 cup chopped parsley for garnish 1 cup all- purpose flour 2 large eggs 1 cup panko
Toss the shrimp with 1 tablespoon of seasoning mix. Place the shrimp in the refrigerator until well chilled, about 20 minutes. Also place a food processor bowl and blade in the refrigerator to chill. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add onions, celery, bell peppers, and garlic and cook, stirring for 3 minutes. Remove from the heat and spread on a plate to cool completely.