Shrimp Sauce Piquant Recipe
2 pound fresh large shrimp, cleaned and deveined
4 tablespoon olive oil
1 medium onion, chopped
2 tablespoons of chopped jalapenos
1 large green bell pepper, chopped
2 ribs celery, chopped
1 can tomato paste 6 oz
1 qt. crushed red tomatoes
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper (or to taste)
½ teaspoon crushed thyme leaves
2 cups chicken stock
2 bay leaves
2 - 4 cloves of garlic, minced
6 cups cooked white rice (see recipe below)
Heat oil in pan over medium high heat. Add garlic, peppers, onions, and celery to pan and cook until just tender. Stir in the canned tomatoes, thyme, and the bay leaves and cook over low heat for 45 minutes to cook the sauce down till it begins to thicken. Add the chicken stock periodically so to make sure it doesn't thicken too much.
Season to taste with cayenne pepper and salt add shrimp and sauté just until done continue cooking over medium high heat, 10 to 15 minutes .
Serve over hot white rice or Cajun dirty rice.