Shrimp sauce piquante (shrimp Creole) from The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present by Richard Collin and Rima Collin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anniette on October 30, 2021

    This is our family favorite of nearly 40 years standing. We like to multiply the recipe many times, and make it ahead, freezing the sauce, adding the shrimp later, when we thaw and heat it to serve. We do puree and add just a couple of shrimp when preparing the sauce, for the flavor. My own note says: "Invite someone to dinner. This is a magnificent meal and should be shared."

  • TrishaCP on February 06, 2016

    The allspice and mace are particularly nice in this.

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