Shrimp Sauce Piquante
|Jumbo shrimp||4 Pound, peeled|
|Onions||2 Cup (32 tbs), chopped|
|Green onions||1 Cup (16 tbs), chopped|
|Parsley||1 Cup (16 tbs), chopped|
|Water||1 Cup (16 tbs) (As Required)|
|Bell pepper||3⁄4 Cup (12 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Canned tomato sauce||32 Ounce (4 Can)|
|Garlic||1 Teaspoon, chopped|
|Lemon||1 , chopped|
|Plain flour||1 Cup (16 tbs)|
|Olive oil/Bacon drippings||1⁄2 Cup (8 tbs)|
|Dry white wine||2 Cup (32 tbs)|
|Red cayenne pepper/Louisiana hot sauce||1|
Make a dark roux with the flour and olive oil.
Add onions, pepper, and celery.
Cook until the vegetables are clear.
Add green onions and parsley, and continue cooking.
Stir in the water, wine, bitters, lemon, tomato sauce, garlic, hot sauce, Lea & Perrins, and salt.
Add the shrimp.
Bring to a boil and let simmer for about 2 hours.
We sometimes cook it longer than 2 hours.
Serve over spaghetti or rice.