Shrimp Piquant Recipes

SHRIMP SAUCE PIQUANT

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

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.

SHRIMP PIQUANT

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.