Shrimp Sauce Piquant : This vibrant Creole classic combines succulent shrimp with a zesty tomato-based sauce, brimming with onion, bell pepper, and celery, and spiced to perfection with cayenne and hot sauce. The sauce’s tangy kick is balanced by a subtle sweetness, making it irresistible when ladled over fluffy white rice.
What is Shrimp Sauce Piquant?
Shrimp Sauce Piquant is a spicy, tomato-based stew that showcases the shrimp’s delicate sweetness against a robust, zesty sauce made from a roux, vegetables, and seasonings.
Tips and Tricks for Making the Best Shrimp Sauce Piquant
Don’t rush the roux: The roux is essential for thickening the sauce and adding a nutty depth of flavor. Take your time and don’t let it burn!
Customize the heat: If you’re not a fan of super spicy food, reduce the amount of hot sauce and cayenne pepper. Conversely, if you love heat, feel free to add more!
Use high-quality seafood stock: If possible, use homemade seafood stock to enhance the dish’s flavor. If using store-bought, go for low-sodium to better control the saltiness.
Layer your seasoning: Season your dish in stages, from the vegetables to the shrimp, to build more complex flavors.
Variations of Shrimp Sauce Piquant
While shrimp is the star of this recipe, you can switch things up by incorporating other proteins or vegetables:
Seafood Mix: Combine shrimp, crawfish, and even crab meat for a seafood lover’s dream!
Crawfish Sauce Piquant: Substitute the shrimp with crawfish tails for another authentic Cajun twist.
Chicken Sauce Piquant: Chicken thighs or breasts are also commonly used in sauce piquant recipes. Simply cook the chicken in the sauce until tender.
Vegetarian Version: For a plant-based alternative, you can swap the shrimp with vegetables like zucchini, mushrooms, or tofu.
How to Serve Shrimp Sauce Piquant
The traditional way to serve Shrimp Sauce Piquant is over steamed white rice, which soaks up the flavorful sauce and balances the heat. For a complete Louisiana-style meal, consider serving it with:
- French bread to dip into the sauce.
- Cornbread for a comforting side.
- A light salad with vinaigrette to offset the richness of the sauce.
- Sweet tea or cold beer to cool down the heat.
How to Store and Reheat Shrimp Sauce Piquant
Freezer: Freeze the sauce (without shrimp) in a freezer-safe container for up to 3 months. When ready to serve, thaw the sauce and add fresh shrimp when reheating.
Refrigerator: Store leftovers in an airtight container for up to 3 days. When reheating, use a medium-low heat to gently warm the sauce and shrimp without overcooking them.
Recipe FAQs
What is the best shrimp to use for Shrimp Sauce Piquant?
The best shrimp for this dish are fresh, wild-caught Gulf shrimp. Their sweetness complements the spiciness of the sauce. If fresh shrimp aren’t available, high-quality frozen shrimp work well too—just be sure they are peeled and deveined before cooking.
Can I make Shrimp Sauce Piquant in advance?
Yes! This dish actually tastes even better the next day as the flavors have more time to develop. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop over medium-low heat.
Can I freeze Shrimp Sauce Piquant?
Yes, the sauce itself freezes beautifully, but it’s best to freeze it before adding the shrimp, as shrimp can become rubbery when reheated. Freeze the sauce in an airtight container for up to 3 months. When ready to serve, defrost the sauce, bring it to a simmer, and add fresh shrimp.
Shrimp Sauce Piquant
Shrimp Sauce Piquant : This vibrant Creole classic combines succulent shrimp with a zesty tomato-based sauce, brimming with onion, bell pepper, and celery, and spiced to perfection with cayenne and hot sauce. The sauce’s tangy kick is balanced by a subtle sweetness, making it irresistible when ladled over fluffy white rice.
Ingredients
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 cup vegetable oil
- 1 cup flour
- 1 Tablespoon Creole seasoning (like Tony Chachere's)
- 1 (14.5 ounce) can crushed tomatoes
- 1 (10-ounce) can diced tomatoes with green chiles
- 1 (4-ounce) can diced green chiles
- 4 cups chicken broth
- 2 pounds shrimp, peeled and deveined (thawed if frozen)
- Hot sauce, to taste
- Salt and pepper, to taste
- Cooked rice, for serving
Instructions
- Dice the celery, bell pepper, and onion, and mince the garlic. Keep everything handy near the stove for quick access.
- Heat 1 cup of oil in a large, heavy-bottomed pot (I recommend enameled cast iron) over medium-high heat. Slowly whisk in 1 cup of flour until smooth. Stir constantly, watching closely as the roux darkens. You’re aiming for a deep brown, somewhere between sweet tea and bourbon in color. This should take around 15 minutes, but be careful—it can burn quickly!
- Once the roux is ready, stir in your diced onion, celery, and bell pepper. Cook until they soften, about 5 minutes. Add the garlic and
- Creole seasoning, stirring to combine.
- Pour in the crushed tomatoes, diced tomatoes with green chiles, and chicken broth. Stir continuously—the roux may look like it’s seizing, but don’t worry, it will smooth out as it cooks.
- Reduce the heat to medium-low and let the sauce simmer uncovered for about 1 ½ hours, stirring occasionally. This allows the flavors to develop and the sauce to thicken.
- Stir in the shrimp, cover the pot, and cook for 10 minutes or until the shrimp are pink and cooked through. Adjust seasoning with hot sauce, salt, and pepper to your liking.
- Spoon the Shrimp Sauce Piquant over fluffy white rice and enjoy!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 660Total Fat 40gSaturated Fat 4gTrans Fat 1gUnsaturated Fat 34gCholesterol 322mgSodium 2965mgCarbohydrates 35gFiber 2gSugar 4gProtein 40g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Shrimp Sauce Piquant is a true Cajun delicacy, packed with bold flavors and comforting ingredients. Whether you’re making it for a weeknight dinner or impressing guests with your Louisiana cooking skills, this dish delivers on all fronts. Don’t be afraid to play around with the ingredients and heat levels to make it your own—after all, that’s what Cajun cooking is all about.
Check my other shrimp recipes:
