Shrimp Sauce Piquante
Author: 
Cuisine: Cajun/Creole
Serves: 4 servings
 
Ingredients
  • ⅔ cup vegetable oil
  • ½ cup flour
  • 1¾ cup thinly sliced shallots
  • ⅓ cup chopped celery
  • 1 cup chopped yellow onion
  • ½ cup chopped bell pepper - I prefer red
  • 4 teaspoons finely minced garlic
  • 3 tablespoons minced parsley
  • 1 One pound can whole peeled tomatoes, drained
  • 1 8 ounce can tomato sauce
  • ¼ cup dry white wine
  • 4 whole bay leaves
  • 6 whole allspice
  • 2 whole cloves
  • 2 teaspoons salt
  • ¾ teaspoon fresh ground black pepper
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon chili powder
  • ¼ teaspoon mace
  • ¼ teaspoon dried basil
  • ½ teaspoon dried thyme
  • 4 teaspoons fresh lemon juice
  • 2 cups water
  • 2 pounds whole fresh shrimp, peeled
Instructions
  1. In a heavy 6-8 quart pot or kettle heat the oil and gradually add the flour, stirring constantly. Cook over low heat, stirring constantly until a medium brown roux (the color of peanut butter) is formed.
  2. Remove from the heat and add the fresh vegetables and parsley.
  3. Mix well with the roux, then return to heat and cook, stirring constantly, until the vegetables begin to brown.
  4. Mix in the canned tomatoes and tomato sauce, then add the wine, seasonings and lemon juice and mix well.
  5. Raise the heat under the pan and bring to a boil.
  6. Add the water and mix thoroughly; when the mixture boils up again reduce the heat and simmer for 45 minutes.
  7. Add the shrimp and allow to come to a boil again then cover, reduce heat and simmer until shrimp are pink, about 10 minutes.
  8. Remove pot from burner and allow to stand, covered for about 10 more minutes before serving.
  9. Serve over rice.
Recipe by at https://www.theorangebee.com/shrimp-sauce-piquante/