Shrimp Sauce Piquante from The Justin Wilson Gourmet and Gourmand Cookbook by Justin Wilson
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 c
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Ingredients
- 4 lbs. jumbo shrimp, peeled
- 2 cups onions, chopped
- 1 cup green onions, chopped
- 1 cup parsley, chopped
- Water (enough to make thick gravy)
- ¾ cup bell pepper, chopped
- ½ cup celery, chopped
- 4 8-oz. cans tomato sauce
- 1 tsp. garlic, chopped
- 1 lemon, chopped fine
- 1 cup plain flour
- ½ cup olive oil or bacon drippings
- 2 cups dry white wine
- Red cayenne pepper or Louisiana hot sauce
- 6 drops Peychaud’s bitters
- Lea & Perrins Worcestershire sauce, to taste
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