Shrimp Sauce Piquante Recipe
Ingredients
| Jumbo shrimp | 4 Pound, peeled | |
| Onions | 2 Cup (16 tbs), chopped | |
| Green onions | 1 Cup (16 tbs), chopped | |
| Parsley | 1 Cup (16 tbs), chopped | |
| Water | 1 (As required) | |
| Bell pepper | 3/4 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| 4 8-oz. cans tomato sauce | ||
| Garlic | 1 Teaspoon, chopped | |
| 1 lemon, chopped fine | ||
| Plain flour | 1 Cup (16 tbs) | |
| 1/2 cup olive oil or bacon drippings | ||
| Dry white wine | 2 Cup (16 tbs) | |
| Red cayenne pepper or Louisiana hot sauce | ||
| 6 drops Peychaud's bitters | ||
| Lea & Perrins Worcestershire sauce, to taste | ||
Directions
Make a dark roux with the flour and olive oil.
Add onions, pepper, and celery.
Cook until the vegetables are clear.
Add green onions and parsley, and continue cooking.
Stir in the water, wine, bitters, lemon, tomato sauce, garlic, hot sauce, Lea & Perrins, and salt.
Add the shrimp.
Bring to a boil and let simmer for about 2 hours.
We sometimes cook it longer than 2 hours.
Serve over spaghetti or rice.
Add onions, pepper, and celery.
Cook until the vegetables are clear.
Add green onions and parsley, and continue cooking.
Stir in the water, wine, bitters, lemon, tomato sauce, garlic, hot sauce, Lea & Perrins, and salt.
Add the shrimp.
Bring to a boil and let simmer for about 2 hours.
We sometimes cook it longer than 2 hours.
Serve over spaghetti or rice.
Chef
