Shrimp Piquant Recipes

SHRIMP SAUCE PIQUANT

Shrimp Sauce Piquant image

This Paul Prudhomme recipe (that I found on the internet somewhere) is only for the true chile head- but if you are one (like me) it just doesn't get any better than this. He mentions in his notes that the amount of jalapeno in the recipe can be halved for a lower heat level, but if you are worried about that, this recipe is definitely not for you. OOOH, it hurts so good !!!

Provided by FlemishMinx

Categories One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons unsalted butter
2 1/4 cups chopped onions
1 1/2 cups chopped green bell peppers
3/4 cup chopped celery
3 cups chopped fresh tomatoes
1 cup canned tomato sauce
3 tablespoons minced jalapenos (can be jarred, but soak first to remove vinegar)
2 bay leaves
5 1/2 teaspoons ground cayenne pepper
1 1/2 teaspoons white pepper
1 teaspoon ground black pepper
1 1/2 teaspoons minced garlic
2 1/4 cups fish stock
1 1/2 teaspoons dark brown sugar
3/4 teaspoon salt
2 lbs peeled raw large shrimp
4 cups hot cooked rice

Steps:

Melt the butter in a 4-quart non-stick saucepan over high heat; add the onions, bell pepper, and celery and saute for about 2 minutes, stirring occasionally.
Add the tomatoes, tomato sauce, jalapeno, bay leaves, ground peppers, and garlic, stirring well; cook about 3 minutes and stir often.
Stir in the stock, sugar and salt and bring to a boil.
Reduce heat and simmer until flavors are married, about 20 minutes, stirring often.
Turn the heat up to high, and when the sauce is boiling, remove from heat.
Add in the shrimp, push them down in the sauce, cover the pan and let sit for 10 minutes.
Remove bay leaves.
To serve, mound 1/2 cup cooked rice in the center of each serving bowl, then pour about 1/2 cup sauce around the rice and arrange 8 shrimp on the top of the sauce.
Serve with a cool beverage of your choice-- you'll need it!

SHRIMP SAUCE PIQUANT

Shrimp Sauce Piquant image

Piquant is the creole word for "spicy". Adjust your cayenne pepper for heat, we love it HOT!

Provided by mary winecoff

Categories Cajun

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs shrimp, peeled and deveined
4 onions, finely chopped
3 bell peppers, finely chopped
1 1/2 cups green onions, chopped
1 1/2 cups parsley, chipped
1/2 cup oil
1 (6 ounce) can tomato paste
1 (10 ounce) can tomatoes and green chilies
1 pinch sugar
1 cup water
salt and black pepper
cayenne pepper

Steps:

Saute onions, bell peppers, 1/2 of the green onions and 1/2 of the parsley in oil until onions are transparent; add tomato paste, tomatoes with chilies, sugar and water and cook on low heat for 3 to 4 hours.
Add shrimp, remaining green onions, parsley, slat and cayenne pepper; continue to cook for about 20 minutes.
Serve over cooked rice.

Nutrition Facts : Calories 396.7, Fat 20.3, SaturatedFat 2.9, Cholesterol 294.5, Sodium 770.6, Carbohydrate 20.1, Fiber 4.5, Sugar 8.8, Protein 35.2

LOUISIANA PICKERS SHRIMP WITH PIQUANT SAUCE

Louisiana Pickers Shrimp With Piquant Sauce image

This recipe was found in a wonderful book called The Bluegrass Music Cookbook and was contributed by Marie Cox of the Cox Family, a Bluegrass music group from Cotton Valley, Louisiana. I've tweaked it only in very small ways from the original and lowered the oil substantially. The original recipe called for 1/2 cup cooking oil. If you're not worried about the fat content you could go with the original amount.

Provided by Dreamer in Ontario

Categories Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup white onion, chopped
2 garlic cloves, chopped
2 tablespoons canola oil
1/2 cup celery, chopped
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
2 lbs shrimp, cleaned
1 slice lemon
1/4 cup green onion, finely chopped
1/4 cup parsley, finely chopped

Steps:

Saute the onion and garlic in the oil until lightly browned (preferably in a nonstick saucepan, otherwise you may need more oil).
Lower hear, cover and cook until tender.
Stir in the next 6 ingredients (celery to red pepper).
Simmer, uncovered, for 30 minutes, stirring continuously.
Add shrimp and lemon slice and cook until shrimp is tender.
Just before serving, add the green onions and parsley.
Serve over hot rice.

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