Plan ahead for this recipe and you will be rewarded. Although you can reduce the times if you are in a pinch, the longer this cooks, the better it is. As I have said often, Time is the secret ingredient. Shrimp Sauce Piquant is a close cousin to Shrimp Creole with the exception of starting with a Roux. Piquant means essentially something relating to spicy so don’t be afraid to spice it up. You can add more Creole Seasoning if desired or just add a bit of Cayenne to taste.
Ingredients:
2 Pounds Shrimp, peeled and deveined, shells reserved
1 Green Pepper, diced
2 Medium Onion, 1 peeled and halved, the other diced
6 Stalks Celery, diced
2 Jalapeno Peppers, diced
1 Bunch Green Onions, finely chopped
3 Cloves Garlic (or more), minced
2 Tablespoons Tomato Paste
2 Cups Tomato Sauce (slow roasted if possible)
¼ Cup All Purpose Flour
¼ Cup Vegetable Oil
½ Cup White Wine
3 Tablespoons (or more) Bayou St. James Creole Seasoning
¼ Fresh Parsley, minced
Salt to taste
1 Cup Rice
Good Bread for soaking up the juices
Make Shrimp Stock:
Place reserved Shrimp shells in roomy sauce pan.
Cover Shells with water by a couple of inches.
Add 1 Tablespoon Cajun Seasoning, along with 3 Stalks Celery and 1 whole onion.
Bring to a boil, reduce to a simmer.
Simmer for 1 hour. Strain, set aside.
Make the roux:
Place Oil and Flour in large heavy pan over medium heat.
Stir constantly until desired color is achieved (caramel color for this recipe).
Get to it:
When Roux reaches desired color, add Pepper, Onion, Celery and Garlic and cook until tender (about 5 minutes).
Add Tomato Sauce and Paste, 1 Tablespoon Cajun Seasoning and 1 Cup of Shrimp Stock.
Bring to a boil and reduce to a simmer.
Every 30 minutes add 1 cup Shrimp Stock, bring to a boil and reduce to a simmer.
Continue cooking for 2 ½ hours.
While this process is going on, toss the Shrimp with Creole Seasoning and either set aside or sear in small batches in smoking hot pan, then set aside.
Make the Rice.
When you start the Rice, Add the Wine, Green Onions, Parsley and Salt to taste.
If you did not sear the Shrimp, add it now.
If you seared the Shrimp, wait until the Rice is done, then add it.
Adjust with more Creole Seasoning if desired.
Simmer for a couple of additional minutes and then serve over Rice with good Bread.
Bayou St. James 