Shrimp Sauce Piquant
Dive into the bold, zesty flavors of Shrimp Sauce Piquant, a classic Louisiana-inspired dish that perfectly balances spice and richness. This recipe starts with a velvety roux, crafted from vegetable oil and flour, which serves as the flavorful base for a medley of sautéed aromatics, including onions, celery, and bell peppers. Simmered with tomatoes, Cajun seasoning, and a dash of hot sauce, the sauce develops a smoky, tangy kick that pairs beautifully with tender, juicy shrimp. Served over fluffy white rice and garnished with fresh parsley and scallions, this one-pot wonder is a feast for the senses, perfect for both weeknight dinners and special occasions. Whip up Shrimp Sauce Piquant for a taste of the bayou in your own kitchen!
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 3 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 medium yellow onion (diced)
- 1 medium green bell pepper (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 15 ounces canned diced tomatoes
- 3 tablespoons tomato paste
- 2 cups chicken or seafood stock
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon hot sauce
- 2 whole bay leaves
- 3 stalks scallions (sliced, for garnish)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 cups cooked white rice (for serving)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or skillet over medium heat.
Sprinkle the flour into the oil and whisk continuously to create a roux. Cook, stirring constantly, until the roux reaches a light to medium brown color, about 5-7 minutes.
Add the diced onion, green bell pepper, and celery to the roux. Stir frequently and cook until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the diced tomatoes (with their juices), tomato paste, and chicken or seafood stock to the pot. Mix well to combine.
Season the sauce with Cajun seasoning, paprika, dried thyme, and hot sauce. Add the bay leaves to the pot.
Bring the mixture to a simmer over medium-high heat, then reduce the heat to low. Allow the sauce to simmer gently for 20-25 minutes, stirring occasionally, to thicken and develop flavor.
Add the shrimp to the sauce and cook until they turn pink and are fully cooked through, about 5 minutes.
Taste the sauce and adjust the seasoning with additional Cajun seasoning or salt if needed.
Remove the bay leaves from the sauce and discard.
Serve the shrimp sauce piquant over cooked white rice. Garnish with sliced scallions and chopped parsley before serving.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 891 mg | 39% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.8 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
