Description
Shrimp Picquante is a delicious, fiery cajun dish from New Orleans. We were introduced to this dish in a cooking class with a chef from NOLA and we are making it completely gluten free.
Ingredients
Units
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- 1/4 cup Butter
- 1/4 cup Gluten Free Flour
- 1 Red Pepper, Diced
- 1 Onion, Diced
- 1 Stalk Celery, Diced
- 5 Garlic Cloves, Chopped
- 2 Serranos
- 1/2 lb Shrimp
- 2 Tbls Cajun Spice
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Cayenne
- 1 Tbls Brown Sugar
- 3 Tbls Tomato Paste
- 2 Tbls Lobster Base
- 1 Tbls Worcestershire Sauce
- 3 Tbls Herbsainte
- 1 1/2 cups Tomato Puree
- Juice of 1 Lemon
- 2 Bay Leaves
Instructions
- Make a roux. Heat the butter in a large skillet over medium heat. Add the flour and cook, stirring constantly, for 40 minutes until it is a honey brown color.
- Add the chopped red pepper, celery, onion, garlic and serrano. Stir to coat thoroughly with the roux then cover and cook for 10 to 15 minutes until the vegetables are softened.
- Coat the shrimp with the cajun seasoning and set aside in the refrigerator.
- Add all the remaining ingredients to the cooked vegetables. Stir well, cover and cook on low for 30 minutes. Stir frequently to prevent sticking.
- Add the shrimp to the pan and cook for 2 minutes.
- Serve over rice.
