SHRIMP SAUCE PIQUANT
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
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
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
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
SAUSAGE SAUCE PIQUANT
Make and share this Sausage Sauce Piquant recipe from Food.com.
Provided by PanNan
Categories White Rice
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown sausage in a non-stick skillet.
- Drain any fat and set aside.
- Make a roux by browning oil and flour, stirring constantly until the roux is about the color of peanut butter.
- Add onion and bell pepper.
- Saute.
- Add cooked sausage, tomatoes, water and seasonings.
- Cover and simmer at least one hour.
- Serve over rice.
Nutrition Facts : Calories 534.4, Fat 43, SaturatedFat 13.8, Cholesterol 77.4, Sodium 1710.6, Carbohydrate 9.5, Fiber 1, Sugar 1.9, Protein 26.2
BAYOU SAUCE PIQUANT
Piquant sauce is spicy and we add cayenne pepper to this dish. It starts with a roux and the holy trinity (onions, bell peppers and celery) of Cajun cooking. Serve over rice.
Provided by mary winecoff
Categories Catfish
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Make a roux with oil and flour until dark brown. Add onions, celery, bell pepper and parsley and cook until wilted.
- Add tomato sauce and tomato juice; cook for 1 hour.
- Add crabmeat and catfish and cook for another hour, stirring frequently; add shrimp and cook for 10 minutes longer.
- Serve over cooked rice.
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