Best 4 Shrimp Piquant Recipes
"Shrimp Piquant" is a flavorful and vibrant dish that excites the palate with its harmonious blend of zesty flavors and aromatic spices. This culinary masterpiece, with its succulent shrimp enveloped in a piquant sauce, is a testament to the rich culinary heritage of the Gulf Coast region, where fresh seafood and bold seasonings dance together to create an unforgettable dining experience. As you embark on your journey to discover the best recipe for "Shrimp Piquant," let us guide you through the essential elements and techniques that will transform ordinary ingredients into an extraordinary dish that will leave your taste buds craving for more."
Let's cook with our recipes!
SHRIMP SAUCE PIQUANT
This Paul Prudhomme recipe (that I found on the internet somewhere) is only for the true chile head- but if you are one (like me) it just doesn't get any better than this. He mentions in his notes that the amount of jalapeno in the recipe can be halved for a lower heat level, but if you are worried about that, this recipe is definitely not for you. OOOH, it hurts so good !!!
Provided by FlemishMinx
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
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
Piquant is the creole word for "spicy". Adjust your cayenne pepper for heat, we love it HOT!
Provided by mary winecoff
Categories Cajun
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 396.7, Fat 20.3, SaturatedFat 2.9, Cholesterol 294.5, Sodium 770.6, Carbohydrate 20.1, Fiber 4.5, Sugar 8.8, Protein 35.2
LOUISIANA PICKERS SHRIMP WITH PIQUANT SAUCE
This recipe was found in a wonderful book called The Bluegrass Music Cookbook and was contributed by Marie Cox of the Cox Family, a Bluegrass music group from Cotton Valley, Louisiana. I've tweaked it only in very small ways from the original and lowered the oil substantially. The original recipe called for 1/2 cup cooking oil. If you're not worried about the fat content you could go with the original amount.
Provided by Dreamer in Ontario
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onion and garlic in the oil until lightly browned (preferably in a nonstick saucepan, otherwise you may need more oil).
- Lower hear, cover and cook until tender.
- Stir in the next 6 ingredients (celery to red pepper).
- Simmer, uncovered, for 30 minutes, stirring continuously.
- Add shrimp and lemon slice and cook until shrimp is tender.
- Just before serving, add the green onions and parsley.
- Serve over hot rice.
SHRIMP PIQUANT
Categories Shellfish Sauté Quick & Easy
Yield 2 as a main dish; 4 as an appetizer
Number Of Ingredients 5
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.
Tips:
- For the best flavor, use fresh shrimp that is deveined and peeled.
- If you don't have fresh shrimp, you can use frozen shrimp that has been thawed and drained.
- Use a large skillet or Dutch oven to cook the shrimp so that they have plenty of room to brown.
- Don't overcrowd the pan, or the shrimp will steam instead of brown.
- Cook the shrimp over medium-high heat so that they cook quickly and evenly.
- Add the sauce to the shrimp and cook for a few minutes, or until the shrimp is heated through.
- Serve the shrimp piquant immediately over rice.
Conclusion:
Shrimp piquant is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With its bold flavors and simple ingredients, this dish is sure to please everyone at the table.
Here are some additional tips for making shrimp piquant:
- If you like a spicy dish, add a pinch of cayenne pepper or red pepper flakes to the sauce.
- If you don't have any green bell peppers, you can use red or yellow bell peppers instead.
- If you don't have any white wine, you can use chicken broth or water instead.
- Garnish the shrimp piquant with chopped green onions or cilantro before serving.
Enjoy!
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