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Shrimp Sauce Piquant

 

20

Yield

8

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 tablespoons butter, unsalted
2 ¼ cups onions
chopped
1 ½ cups green bell peppers
chopped
¾ cup celery
chopped
3 cups tomatoes
peeled, chopped
1 cup tomato sauce
3 tablespoons jalapeño pepper
minced, (see note)
2 x bay leaves
*
5 ½ teaspoons cayenne pepper
ground
1 ½ teaspoons white pepper
1 teaspoon black pepper
ground
1 ½ teaspoons garlic
minced
2 ¼ cups seafood stock
*
1 ½ teaspoons brown sugar, dark
¾ teaspoon salt
2 pounds shrimp
peeled
4 cups rice, cooked
hot

Directions

NOTE: Fresh jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible.

Melt the butter in a 4-quart saucepan over high heat.

Add the onions, bell peppers and celery; sauté about 2 minutes, stirring occasionally.

Add the tomatoes, tomato sauce, jalapenos, bay leaves, ground peppers and garlic; stir well.

Continue cooking about 3 minutes, stirring often and scraping the pan bottom well.

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 and scraping pan bottom as needed.

(If mixture scorches, quit stirring and pour mixture into a clean pot, leaving the scorched ingredients in the first pan.)

Add the shrimp to the hot (or reheated) sauce and stir.

Turn heat up to high, cover pan, and bring mixture to a boil.

Remove from heat. Let sit covered for 10 minutes.

(Meanwhile, heat the serving plates in a 250F oven.)

Stir, remove bay leaves, and serve immediately.

To serve, mound ½ cup rice in the center of each heated serving plate; then pour about ½ cup sauce around the rice and arrange about 8 shrimp on top of the sauce.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 382g (13.5 oz)
Amount per Serving
Calories 29614% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 229mg 76%
Sodium 494mg 21%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 14%
Sugars g
Protein 56g
Vitamin A 29% Vitamin C 72%
Calcium 9% Iron 30%
* based on a 2,000 calorie diet How is this calculated?

 

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