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Shrimp Sauce Piquant

Shrimp Sauce Piquant recipe image
This authentic Cajun dish delivers a bold, spicy kick with "piquant" heat that truly stands out. The recipe combines fresh shrimp with a rich sauce made from tomatoes, bell peppers, onions, and jalape&# 195;±os, simmered to perfection. The flavors are deep and savory, with a comforting texture that pairs beautifully with fluffy white rice. It is an ideal choice for weeknight dinners when you crave something robust and satisfying. Simple to prepare with pantry staples and fresh seafood, this dish brings restaurant-quality Louisiana flavor to your home table.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 368.7
Description
This authentic Cajun dish delivers a bold, spicy kick with "piquant" heat that truly stands out. The recipe combines fresh shrimp with a rich sauce made from tomatoes, bell peppers, onions, and jalapeños, simmered to perfection. The flavors are deep and savory, with a comforting texture that pairs beautifully with fluffy white rice. It is an ideal choice for weeknight dinners when you crave something robust and satisfying.
Ingredients
  • 2 tablespoon Unsalted butter
  • 2 1/4 cup Chopped onions
  • 1 1/2 cup Chopped green bell peppers
  • 3/4 cup Chopped celery
  • 3 cup Peeled & diced tomatoes
  • 1 cup Tomato sauce canned
  • 3 tablespoon Dark brown sugar
  • 2 ea Bay leaves
  • 5 1/2 teaspoon Ground pepper, cayenne
  • 2 lb Peeled large shrimp
  • 4 cup Hot basic cooked rice
  • 1 1/2 teaspoon White pepper
  • 1 teaspoon Ground black pepper
  • 3/4 teaspoon Salt
  • 1 1/2 teaspoon Minced garlic
  • 2 cup Basic seafood stock
  • 1 ea Jalapeno pepper, minced
Directions
  1. 1
    Melt the butter in a 4-quart saucepan over high heat.
  2. 2
    Add the onions, bell peppers, and celery; saute about 2 minutes, stirring occasionally.
  3. 3
    Add the tomatoes, tomato sauce, jalapenos, bay leaves, ground peppers, and garlic; stir well.
  4. 4
    Continue cooking about 3 minutes, stirring often and scraping the pan bottom well.
  5. 5
    Stir in the stock, sugar, and salt and bring to a boil.
  6. 6
    Reduce heat and simmer until flavors are married, about 20 minutes, stirring often and scraping pan bottom as needed.
  7. 7
    Add the shrimp to the hot sauce and stir.
  8. 8
    Turn heat up to high, cover pan, and bring mixture to a boil.
  9. 9
    Remove from heat and let sit covered for 10 minutes.
  10. 10
    Stir, remove bay leaves, and serve immediately over rice.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 368.7kcal
% Daily Value *
Total Fat 11.5g18%
Saturated Fat 4.6g23%
Cholesterol 16.1mg6%
Sodium 331.4mg14%
Total Carbohydrate 73.0g25%
Dietary Fiber 23.3g94%
Sugars 17.5g
Protein 10.0g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Fresh Jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible.

If mixture scorches, quit stirring and pour mixture into a clean pot, leaving the scorched ingredients in the first pan.

Meanwhile, heat the serving plates in a 250F oven.

"Piquant" to a Cajun means "it's hot and 'hurts like a sticker in your tongue.'" If you want less "piquant," reduce the Jalapeno Peppers by half.

Sauce Piquant is enjoyed with such gusto in Louisiana that the town of Raceland has a Sauce Piquant Festival every year dedicated to nothing but fish, meat, fowl and seafood made with variations of this Sauce.

Keywords: cajun, shrimp, piquant, spicy, tomato, rice, seafood, louisiana, dinner, pepper, onion, butter, jalapeno, garlic, stock, bay leaf, simmer, comfort food, main course, authentic
Read it online: https://www.chefs-mate.com/recipe/shrimp-sauce-piquant/