Shrimp Sauce Piquant from Paul Prudhomme
Updated: Jan 4
Here is a dish straight out of Cajun conutry. Piquant to a Cajun means “it’s hot and ‘hurts like a sticker in your tounge.'” If you want less “piquant,” reduce the jalapeno peppers by half. Also, this sauce is best if made a day or so in advance without the shrimp. When ready to serve, bring the sauce to a boil and add the shrimp.
2 tablespoons unsalted Butter
2 1/4 cup chopped Onions
1 1/2 cup chopped Green Bell Peppers
3/4 cup chopped Celery
3 cups peeled and chopped Tomatoes
1 cup canned Tomato Sauce
3 tablespoons minced fresh Jalapeno Peppers
2 Bay Leaves
5 1/2 teaspoons Cayenne Pepper
1 1/2 teaspoons White Pepper
1 teaspoon Black Pepper
1 1/2 teaspoon minced Garlic
2 1/4 cup Shrimp or Seafood Stock
1 1/2 tablespoons dark Brown Sugar
3/4 teaspoon Salt
2 pounds peeled large Shrimp
4 cups cooked Rice
Melt the butter in a 4-quart saucepan over high heat. Add the onions, bell peppers and celery; sauté about 2 minutes, stirring occassionally. Add the tomatoes, tomato sauce, jalapenos, bay leaves, ground peppers and garlic; stir well. Continue cooking about 3 minutes, stirring often and scraping the pan botton well. 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 and scraping pan bottom as needs. (If mixture scorches, quit stirring and pour mixture into a clean pot, leaving the scorched ingredients in the first pan.)
Add the shrimp to the hot (or reheated) sauce and stir. Turn heat up to high, cover pan, and bring mixture to a boil. Remove from heat. Let sit covered for 10 minutes. (Meanwhile, heat the serving plates in a 250 degree oven.) Stir, remove bay leaves, and serve immediately.
To serve, mound 1/2 cup rice in the center of each heated serving plate; then pour about 1/2 cup sauce around the rice and arrange about 8 shrimp to top of the sauce.
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