Shrimp Sauce Piquant

• unsalted butter↗2 tablespoons
• chopped onions2 1⁄4 cups
• chopped green bell peppers1 1⁄2 cups
• chopped celery3⁄4 cup
• chopped fresh tomatoes3 cups
• canned tomato sauce↗1 cup
• minced jalapenos (can be jarred, but soak first to remove vinegar)3 tablespoons
• bay leaves↗2
• ground cayenne pepper↗5 1⁄2 teaspoons
• white pepper1 1⁄2 teaspoons
• ground black pepper↗1 teaspoon
• minced garlic1 1⁄2 teaspoons
• fish stock↗2 1⁄4 cups
• dark brown sugar↗1 1⁄2 teaspoons
• salt↗3⁄4 teaspoon
• lbs peeled raw large shrimp↗2
• cups hot cooked rice4

Step-by-step instructions

1. 1

   Melt the butter in a 4-quart non-stick saucepan over high heat; add the onions, bell pepper, and celery and saute for about 2 minutes, stirring occasionally.

2. 2

   Add the tomatoes, tomato sauce, jalapeno, bay leaves, ground peppers, and garlic, stirring well; cook about 3 minutes and stir often.

3. 3

   Stir in the stock, sugar and salt and bring to a boil.

4. 4

   Reduce heat and simmer until flavors are married, about 20 minutes, stirring often.

5. 5

   Turn the heat up to high, and when the sauce is boiling, remove from heat.

6. 6

   Add in the shrimp, push them down in the sauce, cover the pan and let sit for 10 minutes.

7. 7

   Remove bay leaves.

8. 8

   To serve, mound 1/2 cup cooked rice in the center of each serving bowl, then pour about 1/2 cup sauce around the rice and arrange 8 shrimp on the top of the sauce.

9. 9

   Serve with a cool beverage of your choice-- you'll need it!