Louisiana Shrimp with Creole Tomato and Vidalia Onion Sauce Piquante
Issue date:
October, 2004
Louisiana Cookin
Servings:
Serves 8 - 1 medium Vidalia or other sweet onion, diced
- 4 tablespoons olive oil, in all
- 3 cloves garlic, minced
- ½ cup tomato paste
- 3 Creole tomatoes, seeded and diced
- 8 lemons, quartered
- 2 ounces lemon juice
- 24 ounces shrimp stock
- 1 jalapeno pepper, roasted and julienne
- 1 red bell pepper, roasted and julienne
- 1 yellow bell pepper, roasted and julienne
- 1 green bell pepper, roasted and julienne
- ¼ cup chopped green onions
- 1 teaspoon fresh chopped cilantro
- 1 teaspoon salt
- ¼ teaspoon cayenne
- ¼ teaspoon white pepper
- ¼ cup butter
- 2 pounds medium/large shrimp, peeled and deveined
Recipe photo:
Instructions:
In a heavy skillet, sauté onions in 2 tablespoons olive oil. When onions become translucent, add garlic and cook until blonde. Add tomato paste and brown, approximately 2 minutes. Add Creole tomatoes and cook for 5 more minutes.
Add lemon segments, lemon juice, shrimp stock, jalapeno pepper, red, yellow and green bell peppers. Bring to a boil, reduce heat and simmer for 15 minutes, add seasoning to taste. Add green onions and cilantro. When sauce has thickened, adjust seasoning and whisk in butter.
Preheat oven to 350 degrees F. Over high heat, sauté shrimp in remaining 2 tablespoons olive oil until just beginning to turn pink. Add piquante sauce and stir. Place in oven. Heat until shrimp are fully cooked, approximately 10 minutes. Adjust seasoning and serve.
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