This spicy shrimp sauce is really a hearty shrimp stew. Meant to be spicy, it is sure to warm your insides!
2 T unsalted butter
2 1/4 c chopped onions
1 1 /2 c chopped green bell peppers
3/4 c chopped celery
3 c peeled and chopped canned tomatoes
1 c canned tomato sauce
3 T minced jalapeno peppers (for less spicy sauce, make sure to take out the seeds)
2 bay leaves
5 1/2 t cayenne pepper (Be careful, here!)
1 1/2 t white ground pepper
1 t fresh ground black pepper
1 1/2 t minced garlic
2 1/4 c seafood stock (I use bottled clam broth found in the grocery)
1 1/2 T dark brown sugar
3/4 t salt
2 lbs peeled large shrimp
4 c grits or rice to serve this with
Melt the butter in a 4 quart saucepan or Dutch oven over high heat. Add the onions, peppers and celery. Saute about 2 minutes, stirring occasionally.
Add the tomatoes, tomato sauce, jalapenos, bay leaves, ground peppers and garlic; stir well. Continue cooking about three minutes, stirring often and scraping the pan bottom as needed.
Stir in the stock, sugar and salt and bring to a boil. Reduce heat and simmer until flavors are married-about 20 minutes, stirring as necessary. At this point you can refrigerate this and add the shrimp another day or you can keep going. One reason that this is a great dish for a crowd as you can do most of it ahead!
Add the peeled shrimp to the hot or reheated sauce and stir. Turn heat up to high, cover pot, and ring mixture to a boil. Remove from heat and let sit covered for 10 minutes.
Remove bay leaves and serve immediately over 1/2 c rice or grits. Pour about 1/2 c sauce around the rice or grits and arrange shrimp on top of the sauce.
Thank you Paul Prudhomme.
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