| | SEASONING MIX |
| 1 | ts | Salt |
| 1 | ts | Paprika |
| 1/2 | ts | White pepper |
| 3/4 | ts | Dry mustard |
| 3/4 | ts | Dried basil |
| 3/4 | ts | Onion powder |
| 1/2 | ts | Garlic powder |
| 3/4 | ts | Dried thyme |
| 1/2 | ts | Dried sage |
| 1/2 | ts | Dried oregano (or less, to 1/8 tsp) |
| 1 | ts | Dried chile powder (your preference) |
| | SHRIMP |
| 12 | lg | Shrimp, peeled (except tails, if desired), deveined, butterflied, *see note below |
| 1 | ts | Olive oil (or canola...your preference) |
| 1/4 | c | Bread crumbs (up to 1/3 cup) |
| 2 | tb | Unsalted butter, in all (+ 2 tsp), room temp is best |
| 2/3 | c | Onions, chopped |
| 1/3 | c | Bell pepper (I used red..use what ya like), chopped |
| 1/3 | c | Celery, chopped |
| 1/3 | c | Carrot, grated |
| 2 | | Serrano chiles (or to taste), chopped |
| 1 | ts | Fresh garlic (less if not a garlic fan), mashed/minced |
| 1 | | Fresh hot Italian sausage, cooked, *see note below |
| 1 | c | Seafood stock (from SAVED shrimp shells) |
| | Vegetable oil/cooking spray/whatever |
| | SAUCE (*SEE BELOW |
| 1 | c | Heavy cream |
| 1/2 | c | Tomato puree OR |
| 1/2 | c | Red pepper coulis (if you're the industrious sort...) |
