Prep: 15 Mins Cook: 25 Mins

Shrimp Sauce Piquant

Ingredients

  • 2 tbls. butter
  • 2 1/4 cups peeled, chopped onions
  • 1 1/2 cup chopped, seeded green bell peppers
  • 3/4 cups chopped celery
  • 3 cups chopped, fresh tomatoes
  • 1 cup tomato sauce
  • 3 tbls. ORTEGA Diced Jalape

Directions

In a saucepan melt butter over medium- high heat, saute chopped onions, chopped green bell peppers, and chopped celery; about 2 minutes, stirring occasionally.

Add chopped tomatoes, tomato sauce, finely chopped jalapenos, bay leaves, cayenne pepper, and crushed garlic cloves; stir well. Continue cooking about 3 minutes, stirring often and scraping the saucepan bottom.

Stir in chicken broth, dark brown sugar, and salt. Bring to a boil, reduce the heat, and simmer about 20 minutes, stirring often and scraping the saucepan bottom. Add peeled shrimp, cover, and bring the mixture to a boil. Remove from the heat and let stand, covered, for 10 minutes. Remove the bay leaves.



In a saucepan melt butter over medium- high heat, saute chopped onions, chopped green bell peppers, and chopped celery; about 2 minutes, stirring occasionally.

Add chopped tomatoes, tomato sauce, finely chopped jalapenos, bay leaves, cayenne pepper, and crushed garlic cloves; stir well. Continue cooking about 3 minutes, stirring often and scraping the saucepan bottom.

Stir in chicken broth, dark brown sugar, and salt. Bring to a boil, reduce the heat, and simmer about 20 minutes, stirring often and scraping the saucepan bottom. Add peeled shrimp, cover, and bring the mixture to a boil. Remove from the heat and let stand, covered, for 10 minutes. Remove the bay leaves.



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