Louisiana Pickers Shrimp With Piquant Sauce

"This recipe was found in a wonderful book called The Bluegrass Music Cookbook and was contributed by Marie Cox of the Cox Family, a Bluegrass music group from Cotton Valley, Louisiana. I've tweaked it only in very small ways from the original and lowered the oil substantially. The original recipe called for 1/2 cup cooking oil. If you're not worried about the fat content you could go with the original amount."
photo by 2Bleu photo by 2Bleu
photo by 2Bleu
photo by Karen Elizabeth photo by Karen Elizabeth
Ready In:
1hr 15mins




  • 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.

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  1. mama smurf
    Made this for Spring PAC 2011 and it was wonderful. I cut the recipe in half and used a little more oil and added some jalapenos. I have a meyer lemon tree so I used that for the lemon which adds a little more sweetness than a regular lemon.....delicious! Will make this again for sure. Thank you for submitting.
  2. Karen Elizabeth
    Oh yum, this was so very good, an excellent meal prepared in no time at all! I stuck with the 2 tblsps oil, and added slightly more red pepper (bit of a wild shake of the wrist!!) One of those meals so easy to prepare midweek that gives you a relaxed weekend feeling! I served over spaghetti, just felt like pasta! Thanks Dreamer, for another winner!
  3. 2Bleu
    Yummy! I made this with the recommended 2 Tbsp oil, using vegetable oil. I also added some chopped jalapeno for a nice zing. Definitely do not leave out the lemon, it so enhances this recipe. Great recipe, very New Orleans. Thanks for sharing it. :)



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