Shrimp Sauce Piquant Revisited

FryBoy

New member
I've previously posted this recipe, but I made it again today with a few modifications, and now I have photos. It's what a lot of folks would call Shrimp Creole.

It's fantastic, not too spicy, not difficult to make, and full of flavor. Despite the four varieties of tomatoes/tomato sauces in it, I think it's superb as is, and I wouldn't change a thing.

Highly recommended, especially now that shrimp is relatively cheap ($13 for a 2 pound bag of 16 to 21 count frozen shrimp that actually contained 2 pounds 6 ounces, enough for 8 servings).

A printable copy of the recipe is attached.

Shrimp Sauce Piquant

¼ cup cooking oil
2 tablespoons flour
1 large onion, chopped
¾ cup chopped green pepper (about 1 whole pepper)
¾ cup chopped celery (about 2 to 3 stalks)
4 cloves garlic, minced or pressed
1 one-pound can tomatoes
8 ounces tomato sauce
3 tablespoons tomato paste
1 tablespoon ketchup
1 tablespoon finely chopped lemon zest
1 tablespoon sugar
1 teaspoon Worcestershire Sauce
½ teaspoon Tabasco Sauce
½ teaspoon salt
⅛ teaspoon cayenne pepper
1 pound shrimp, peeled and deveined
¼ cup chopped scallions
¼ cup chopped parsley
hot cooked rice (for serving)
lemon wedges (optional)

1. Heat oil in non-stick Dutch oven over medium heat; add flour and cook, stirring frequently, until dark brown in color, about 5 to 10 minutes.

2. Add onion, green pepper, and celery, and cook until tender, about 5 minutes

3. Add garlic and cook until fragrant, about 1 minute.

4. Add all remaining ingredients except shrimp, scallions, parsley, and rice; simmer one hour, stirring occasionally.

5. Just before serving, add shrimp and bring to boil; add scallions and parsley cook just until shrimp are pink all over and tender, about 4 to 5 minutes.

6. Serve over rice with additional Tabasco Sauce and lemon wedges if desired.

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Attachments

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