Shrimp Sauce Piquante - Shrimp Creole
A flavorful Creole shrimp dish featuring a rich roux, savory vegetables, and bold spices, perfect for those craving authentic New Orleans cuisine with a spicy, savory profile.
Ingredients
- 2/3 cup vegetable oil ⓘ
- 1 3/4 cups thinly sliced scallions ⓘ
- 1/2 cup chopped green pepper ⓘ
- 3 tablespoons finely minced fresh parsley ⓘ
- 1 (8 oz) can tomato sauce ⓘ
- 1 tablespoon minced chives ⓘ
- 4 whole bay leaves, crushed ⓘ
- 2 teaspoons salt ⓘ
- 1/2 teaspoon cayenne ⓘ
- 1/4 teaspoon chili powder ⓘ
- 1/4 teaspoon dried basil ⓘ
- 4 teaspoons fresh lemon juice ⓘ
- 2 pounds whole fresh shrimp, peeled and deveined ⓘ
- boiled white rice ⓘ
- 1/2 cup flour ⓘ
- 1/3 cup chopped celery ⓘ
- 1 cup chopped onion ⓘ
- 4 teaspoons finely minced garlic ⓘ
- 1 pound can Italian style whole peeled tomatoes, drained ⓘ
- 4 tablespoons dry red wine ⓘ
- 6 whole allspice ⓘ
- 2 whole cloves ⓘ
- 3/4 teaspoon freshly ground black pepper ⓘ
- 1/4 teaspoon mace ⓘ
- 1/2 teaspoon dried thyme ⓘ
- 2 cups water ⓘ
Instructions
- In a heavy 6 to 8-quart pot, heat the vegetable oil and gradually add the flour, stirring constantly.
- Cook over low heat, stirring constantly, until a medium brown roux, the color of rich peanut butter, is formed.
- Remove from the heat and add the sliced scallions, chopped green pepper, chopped onion, minced garlic, and chopped parsley.
- Mix well with the roux, then return to low heat and cook, stirring constantly, until the vegetables begin to brown.
- Add the drained Italian style whole peeled tomatoes and tomato sauce, then add the chopped chives, dry red wine, seasonings, and lemon juice and mix again.
- Raise the heat under the pan and bring to a low boil.
- Add water and mix thoroughly.
- When the mixture boils up again, reduce the heat and simmer for 45 minutes.
- Add the shrimp and allow to come to a low boil again, then cover, reduce the heat slightly and simmer for 20 minutes.
- Remove the pot from the burner and allow to stand, covered, at room temperature for about 10 minutes before serving.
- Serve over boiled white rice.
Tips & Substitutions
For a richer flavor, you can substitute half of the vegetable oil with unsalted butter while making the roux. If you prefer a milder dish, reduce the cayenne and chili powder. Fresh shrimp is recommended for the best taste, but frozen shrimp can be used if thawed properly. Consider adding a splash of Worcestershire sauce for an extra depth of flavor.
Serving Suggestions
Serve the shrimp sauce piquante over boiled white rice for a classic presentation. A side of crusty bread or a simple green salad pairs well to balance the richness of the dish. For a delightful twist, try it alongside Liz's Shrimp Creole for a seafood feast that showcases different flavors.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the shrimp sauce piquante on the stovetop over low heat, stirring occasionally. If the sauce thickens, add a splash of water or broth to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Sauce Piquante - Shrimp Creole contains roughly 1955 calories, with 40g protein, 257g carbohydrates, and 115g fat. It is an excellent source of dietary fiber (371% of the Daily Value), vitamin A (298% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used in this recipe. Just ensure they are fully thawed before adding them to the pot. It's best to place them in the refrigerator overnight or run them under cold water for quicker thawing.
What can I substitute for the dry red wine?
If you prefer not to use wine, you can substitute it with an equal amount of chicken broth or vegetable broth. This will maintain the moisture and flavor balance in the dish without the alcohol.
How can I adjust the spice level in this recipe?
To adjust the spice level, you can reduce the amount of cayenne pepper and chili powder in the recipe. Alternatively, adding a spoonful of sugar can help tone down the heat if the dish becomes too spicy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).