Louisiana Pickers Shrimp With Piquant Sauce Recipes

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LOUISIANA PICKERS SHRIMP WITH PIQUANT SAUCE



Louisiana Pickers Shrimp With Piquant Sauce image

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.

Provided by Dreamer in Ontario

Categories     Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup white onion, chopped
2 garlic cloves, chopped
2 tablespoons canola oil
1/2 cup celery, chopped
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
2 lbs shrimp, cleaned
1 slice lemon
1/4 cup green onion, finely chopped
1/4 cup parsley, finely chopped

Steps:

  • 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.

SHRIMP SAUCE PIQUANT



Shrimp Sauce Piquant image

Piquant is the creole word for "spicy". Adjust your cayenne pepper for heat, we love it HOT!

Provided by mary winecoff

Categories     Cajun

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs shrimp, peeled and deveined
4 onions, finely chopped
3 bell peppers, finely chopped
1 1/2 cups green onions, chopped
1 1/2 cups parsley, chipped
1/2 cup oil
1 (6 ounce) can tomato paste
1 (10 ounce) can tomatoes and green chilies
1 pinch sugar
1 cup water
salt and black pepper
cayenne pepper

Steps:

  • Saute onions, bell peppers, 1/2 of the green onions and 1/2 of the parsley in oil until onions are transparent; add tomato paste, tomatoes with chilies, sugar and water and cook on low heat for 3 to 4 hours.
  • Add shrimp, remaining green onions, parsley, slat and cayenne pepper; continue to cook for about 20 minutes.
  • Serve over cooked rice.

Nutrition Facts : Calories 396.7, Fat 20.3, SaturatedFat 2.9, Cholesterol 294.5, Sodium 770.6, Carbohydrate 20.1, Fiber 4.5, Sugar 8.8, Protein 35.2

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