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 !!!"
 
Download
photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:
1hr 10mins
Ingredients:
17
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • 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!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I have been planning on making this recipe for a while, and I am sure glad that I finally got around to it. This recipe is great. DH is used to trying new recipes and is always happy to give me his opinion. He raved about this recipe. I used 1 large jalapeno pepper and about 1 1/2 teaspoon cayenne pepper. It was plenty hot. I knew I couldn't quite go to you level of heat!!!!! This will be a regular around our house. I did cook the shrimp for a couple of minutes before turning off also.
     
  2. I made half the recipe. Used one whole jalapeno. Didn`t use cayenne I used a pinch of dried habanro. I could have kicked up the heat even more. The veggies stayed nice and crisp. I did keep the heat on to complete cooking the shrimp. Lots of taste!
     
Advertisement

RECIPE SUBMITTED BY

I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home. I think cooking is one of the nicest things a person can do for someone they love (including themself!) I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes