Best Shrimp Sauce Piquant Recipes

SHRIMP SAUCE PIQUANT

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

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.

SHRIMP SAUCE PIQUANT

Steps:

• Melt the butter in a 4-quart saucepan over high heat. Add the onions, bell peppers, and celery; saute about 2 minutes, stirring occasionally. Add the tomatoes, tomato paste, jalapeños, bay leaves, ground peppers, and garlic; stir well. Continue cooking about 3 minutes, stirring often and scraping the pan bottom 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 the pan bottom as needed. Add the shrimp to the 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.

LOUISIANA PICKERS SHRIMP WITH PIQUANT SAUCE

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.