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SHRIMP SAUCE PIQUANT

Category:    Sauces, Fish
Yield:8 servings
 
      2 tb Unsalted butter                 1 1/2 ts White pepper
  2 1/4 c  Chopped onions                      1 ts Ground black pepper
  1 1/2 c  Chopped green bell peppers      1 1/2 ts Minced garlic
    3/4 c  Chopped celery                  2 1/4 c  Basic seafood stock
      3 c  Peeled & chopped tomatoes       1 1/2 ts Dark brown sugar
      1 c  Canned tomato sauce               3/4 ts Salt
      3 tb Minced jalapeno (see note)          2 lb Peeled large shrimp
      2 ea Bay leaves                          4 c  Hot basic cooked rice
  5 1/2 ts Ground cayenne pepper          
 
  NOTE:  Fresh jalapenos are preferred; if you have to use pickled ones,
  rinse as much vinegar from them as possible.
     Melt the butter in a 4-quart saucepan over high heat.  Add the onions,
  bell peppers and celery; saute about 2 minutes, stirring occasionally. Add
  the tomatoes, tomato sauce, jalapenos, bay leaves, ground peppers and
  garlic; stir well.  Continue cooking about 3 minutes, stirring often and
  scraping the pan bottom well.  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 and scraping pan bottom as needed.  (If mixture
  scorches, quit stirring and pour mixture into a clean pot, leaving the
  scorched ingredients in the first pan.)
     Add the shrimp to the hot (or reheated) sauce and stir.  Turn heat up to
  high, cover pan, and bring mixture to a boil.  Remove from heat.  Let sit
  covered for 10 minutes.  (Meanwhile, heat the serving plates in a 250F
  oven.)  Stir, remove bay leaves, and serve immediately.
     To serve, mound 1/2 cup rice in the center of each heated serving plate;
  then pour about 1/2 cup sauce around the rice and arrange about 8 shrimp on
  top of the sauce. LAGNIAPPE: "Piquant" to a Cajun means "it's hot and
  'hurts like a sticker in your tongue.'" If you want less "piquant," reduce
  the jalapeno peppers by half. Sauce Piquant is enjoyed with such gusto in
  Louisiana that the town of Raceland has a Sauce Piquant Festival every year
  dedicated to nothing but fish, meat, fowl and seafood made with variations
  of this sauce. From Paul Prudhomme's Louisiana Kitchen
 

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