Shrimp Sauce Piquante...or a Kicked Up Creole. Recipe added.

Recipie?

the geniouses of the FDB can tell this 'neck what he cooked.....

Shrimp Sauce Piquante...modified from a Prudhomme recipe


Ingredients

4 lbs large, headless shrimp
4 T EVOO
3 onions, chopped
1 bell pepper, chopped
4 or 5 stalks of celery, chopped
1 T minced garlic
2 minced Jalapeño peppers
2 bay leaves
1/2 T each oregano and basil
Salt, red and black pepper to taste
4 tomatoes, large diced
2 28 oz Cento brand crushed tomatoes
2 large Cento brand tomato paste
Shrimp stock, probably 4 cups, or more
A few green onions, minced
1/2 cup minced fresh Italian parsley
Zest and juice from 1/2 of a large lemon


Method

Heat the oil and sauté 1/2 the onions for 10 minutes. Add the rest of the onions and the celery and bell pepper. Sauté until soft. Add the garlic, oregano and basil, plus the tomato paste and fresh tomatoes. Sauté 5 minutes. Add the stock and the crushed tomatoes and bay leaves. Simmer up to an hour. Add the lemon juice and zest., as well as the green onions. Crank it to a slow boil, add the shrimp, and cut the fire. It's ready after 5 minutes. Adjust the seasonings and stir in the parsley.

Otis, can you explain yálls fixation with celery? Just curious. Everyone seems to disregard answering the question.

Looks might fine.

You forgot to list peanut butter in your ingredients.

What about the beef franks?

Looks great sans the franks.

Yep. Prudhomme called it a Piquante, though it has no roux. I added the lemon and zest because it works...japs do too, but it'll be spicer than a Creole. Olives would be good, but I was out.