Shrimp Piquant Recipes

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SHRIMP SAUCE PIQUANT



Shrimp Sauce Piquant image

This Paul Prudhomme recipe (that I found on the internet somewhere) is only for the true chile head- but if you are one (like me) it just doesn't get any better than this. He mentions in his notes that the amount of jalapeno in the recipe can be halved for a lower heat level, but if you are worried about that, this recipe is definitely not for you. OOOH, it hurts so good !!!

Provided by FlemishMinx

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons unsalted butter
2 1/4 cups chopped onions
1 1/2 cups chopped green bell peppers
3/4 cup chopped celery
3 cups chopped fresh tomatoes
1 cup canned tomato sauce
3 tablespoons minced jalapenos (can be jarred, but soak first to remove vinegar)
2 bay leaves
5 1/2 teaspoons ground cayenne pepper
1 1/2 teaspoons white pepper
1 teaspoon ground black pepper
1 1/2 teaspoons minced garlic
2 1/4 cups fish stock
1 1/2 teaspoons dark brown sugar
3/4 teaspoon salt
2 lbs peeled raw large shrimp
4 cups hot cooked rice

Steps:

  • Melt the butter in a 4-quart non-stick saucepan over high heat; add the onions, bell pepper, and celery and saute for about 2 minutes, stirring occasionally.
  • Add the tomatoes, tomato sauce, jalapeno, bay leaves, ground peppers, and garlic, stirring well; cook about 3 minutes and stir often.
  • 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.
  • Turn the heat up to high, and when the sauce is boiling, remove from heat.
  • Add in the shrimp, push them down in the sauce, cover the pan and let sit for 10 minutes.
  • Remove bay leaves.
  • To serve, mound 1/2 cup cooked rice in the center of each serving bowl, then pour about 1/2 cup sauce around the rice and arrange 8 shrimp on the top of the sauce.
  • Serve with a cool beverage of your choice-- you'll need it!

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

SHRIMP PIQUANTE WITH FUSILLI



Shrimp Piquante with Fusilli image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

4 cups corkscrews or medium-size pasta shells
2 Tbsp olive oil
2 cloves garlic, minced
1 tsp paprika
1 scant tsp dried thyme
1/4 tsp cayenne pepper
2 medium-size red bell peppers, seeded & cut into 1/4-inch dice
1/4 cup dry white wine
12 jumbo shrimp, peeled, deveined & cut into 1/2-inch chunks
4 oz can smoked oysters, chopped
1/2 cup chicken broth
2 to 3 tbsp butter
chopped parsley or thinly sliced scallions for garnish

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook until tender but still al dente, about 8 minutes or according to package directions. Meanwhile, in a large skillet heat oil. Add garlic, paprika, thyme, cayenne and bell peppers and saute for a minute. Then add white wine, cover and simmer over low heat until the peppers are almost tender, about 3 minutes. Add shrimp and oysters, cover and simmer until shrimp are cooked through, another 2 minutes. Uncover skillet, add chicken broth and cook until broth has reduced slightly, about 1 minute. Remove skillet from heat, swirl in butter and adjust seasoning. Drain pasta and return to pot, off the heat. Add the shrimp mixture and toss well with pasta. Serve out portions and garnish with parsley or scallions.

SHRIMP PIQUANT



SHRIMP PIQUANT image

Categories     Shellfish     Sauté     Quick & Easy

Yield 2 as a main dish; 4 as an appetizer

Number Of Ingredients 5

2T butter
2 cloves garlic, finely chopped
1 lb. shrimp, peeled
1/2 c sour cream, preferably organic, without thickeners or preservatives
2T mango chutney

Steps:

  • Melt butter in small skillet, add garlic and sauté for 1 minute. Add shrimp and sauté briefly over high heat, just until they turn pink. Lower heat to medium, add sour cream and chutney, stir until heated through. Serve immediately over black rice, garnished with chopped Italian parsley.

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