Shrimp Piquante

Yield: 6 (1 1/2-cup) servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 434
  • Calories from fat: 7%
  • Fat: 3.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 29.9g
  • Carbohydrate: 69g
  • Fiber: 0.0g
  • Cholesterol: 172mg
  • Iron: 0.0mg
  • Sodium: 402mg
  • Calcium: 0.0mg


  • 2 pounds unpeeled medium-size fresh shrimp
  • 1/2 cup all-purpose flour
  • Vegetable cooking spray
  • 1 teaspoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 1/2 cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1/4 cup dry red wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 cups water
  • 6 cups cooked long-grain rice (cooked without salt or fat)


  1. Peel and devein shrimp; set aside.
  2. Place a small nonstick skillet over medium heat; add flour. Cook, uncovered, 8 to 10 minutes or until browned, stirring often. Set aside.
  3. Coat a Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add garlic, and saute 1 minute. Add onion, celery, and green pepper; saute 5 to 7 minutes or until tender. Stir in browned flour. Add tomato and next 7 ingredients; stir well. Stir in water; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove and discard bay leaves.
  4. Stir in shrimp, and cook 8 minutes or until shrimp turn pink. Serve over rice.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp Piquante Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy