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re: Want to cook something incredible this weekend
Posted on 10/28/14 at 11:26 am to BugAC
Posted on 10/28/14 at 11:26 am to BugAC
Shrimp Sauce Piquante...or a Kicked Up Creole.
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.
(I usually add a medium dark roux, abou 2/3's cup, to this)
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.
(I usually add a medium dark roux, abou 2/3's cup, to this)
1
Posted on 10/28/14 at 11:27 am to OTIS2
Shrimp Diane
Ingredients
@ 3/4 cup of shrimp stock, in all(you can use less)
1 lb peeled shrimp
1/4 cup chopped green onions
1/2 lb sliced button mushrooms(1/3 inch thick)
1 t minced garlic
3/4 t salt
1/2 t black pepper
1/2 t red pepper
1/4 t each dried thyme, oregano and basil
1.5 sticks unsalted butter, in all
3 T minced parsley
Method
Melt 1 stick of butter over medium high to high heat. Add the garlic and all dry seasonings as the butter melts. Add the green onions and mushrooms, sautéing for a minute or two. Add 1/2 cup of stock, shaking the pan to incorporate the sauce. Add the shrimp and continue shaking the pan to build the sauce. You can stir the shrimp if needed. After a minute or two, when it's back up to heat, add the remaining half stick of butter, cut into 4 chunks, along with the remaining 1/4 cup of stock. Shake the pan well as the sauce developers a cream-lik.e consistency. Should only take a minute or so. Add the parsley and plate.
Serve over pasta,, though rice will work too. I've modified the Prudhomme recipe just a bit, but this works well. The recipe serves two, and I often double it, and cook several runs to serve a crowd. Just undercook the first batches just a bit and place in a holding vessel...the shrimp will finish cooking while the last runs are finished. Great dish.
Lastly, modify the amount of stock to suit your taste. You can get by with half the amount posted.
Ingredients
@ 3/4 cup of shrimp stock, in all(you can use less)
1 lb peeled shrimp
1/4 cup chopped green onions
1/2 lb sliced button mushrooms(1/3 inch thick)
1 t minced garlic
3/4 t salt
1/2 t black pepper
1/2 t red pepper
1/4 t each dried thyme, oregano and basil
1.5 sticks unsalted butter, in all
3 T minced parsley
Method
Melt 1 stick of butter over medium high to high heat. Add the garlic and all dry seasonings as the butter melts. Add the green onions and mushrooms, sautéing for a minute or two. Add 1/2 cup of stock, shaking the pan to incorporate the sauce. Add the shrimp and continue shaking the pan to build the sauce. You can stir the shrimp if needed. After a minute or two, when it's back up to heat, add the remaining half stick of butter, cut into 4 chunks, along with the remaining 1/4 cup of stock. Shake the pan well as the sauce developers a cream-lik.e consistency. Should only take a minute or so. Add the parsley and plate.
Serve over pasta,, though rice will work too. I've modified the Prudhomme recipe just a bit, but this works well. The recipe serves two, and I often double it, and cook several runs to serve a crowd. Just undercook the first batches just a bit and place in a holding vessel...the shrimp will finish cooking while the last runs are finished. Great dish.
Lastly, modify the amount of stock to suit your taste. You can get by with half the amount posted.
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