Shrimp Sauce Piquante - Shrimp Creole - cooking recipe

Ingredients

2/3 c. vegetable oil
1 3/4 c. thinly sliced scallions
1/2 c. chopped green pepper
3 Tbsp. finely minced fresh parsley
1 (8 oz.) can tomato sauce
1 Tbsp. minced chives
4 whole bay leaves, crushed
2 tsp. salt
1/2 tsp. cayenne
1/4 tsp. chili powder
1/4 tsp. dried basil
4 tsp. fresh lemon juice
2 lb. whole fresh shrimp, peeled and deveined
boiled white rice
1/2 c. flour
1/3 c. celery
1 c. chopped onion
4 tsp. finely minced garlic
1 lb. can Italian style whole peeled tomatoes, drained
4 Tbsp. dry red wine
6 whole allspice
2 whole cloves
3/4 tsp. freshly ground black pepper
1/4 tsp. mace
1/2 tsp. dried thyme
2 c. water

Preparation

In a heavy 6 to 8-quart pot, heat the oil and gradually add the flour, stirring constantly.
Cook over low heat, stirring constantly, until a medium brown roux, the color of rich peanut butter, is formed.
Remove from the heat and add the fresh vegetables and parsley.
Mix well with the roux, then return to low heat and cook, stirring constantly, until the vegetables begin to brown.
Mix in the canned tomatoes and tomato sauce, then add the chives, wine, seasonings and lemon juice and mix again.
Raise the heat under the pan and bring to a low boil.
Add the water and mix thoroughly.
When the mixture boils up again, reduce the heat and simmer for 45 minutes.
Add the shrimp and allow to come to a low boil again, then cover, reduce the heat slightly and simmer for 20 minutes.
Remove the pot from the burner and allow to stand, covered, at room temperature for about 10 minutes before serving.
Serve over boiled rice.
Serves 4.
This takes time to prepare, but it is worth the effort.
When you try it, you will be transported to the Crescent City, New Orleans.