Shrimp Sauce Piquante

Name: Shrimp Sauce Piquante
Ingredients: ½ cup olive oil or bacon drippings; ½ cup olive oil or bacon drippings; 2 cups dry white wine; Red cayenne pepper or Louisiana hot sauce; Red cayenne pepper or Louisiana hot sauce; 6 drops Peychaud’s bitters; Lea & Perrins Worcestershire sauce, to taste; Water (enough to make thick gravy); 1 cup parsley, chopped; ½ cup celery, chopped; ¾ cup bell pepper, chopped; 1 tsp. garlic, chopped; 4 8-oz. cans tomato sauce; 1 cup plain flour; 1 lemon, chopped fine; 4 lbs. jumbo shrimp, peeled; 1 cup green onions, chopped; 2 cups onions, chopped

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

4 lbs. jumbo shrimp, peeled
2 cups onions, chopped
1 cup

Main course

Method

Make a dark roux with the flour and olive oil. Add onions, pepper, and celery. Cook until the vegetables are clear. Add green onions and parsley, and continue cooking. Stir in the water, wine, bitters, lemon, tomato sauce, garlic, hot sauce, Lea & Perrins, and salt. Add the shrimp. Bring to a boil and let simmer for about 2 hours. We sometimes cook it long