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New Orleans Shrimp

By: SYLVIABC  
"Great New Orleans style spicy shrimp. I like it hot, and add fresh, hot red peppers. Serve over rice. Crusty bread and ice cold beer are good accompaniments. This is one of my favorite dishes."

Rating: This weblink has been rated 13 times with an average star rating of 4.1 Read Reviews (11)

Rate/Review | 819 people have saved this

Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 teaspoon canola oil
  • 1 onion, finely diced
  • 1 stalk celery, chopped
  • 1 green bell pepper, chopped
  • 1 teaspoon crushed red pepper
  • 1 tablespoon butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • cracked black pepper to taste
  • 2 1/2 cups fish stock
  • 1 cup beer
  • 1 pound large shrimp - peeled and deveined

Directions

  1. Pour oil into a large, heavy skillet; place over medium high heat. Heat oil until hot, but not smoking. Reduce heat to low, and add onion, celery, and green pepper. If using diced hot peppers, stir in now. Saute until the onion is soft; be careful not to burn onion. Remove vegetables from skillet, and wipe out excess liquid with paper towel.
  2. Return pan to heat. Melt butter in pan: let bubble, but do not allow butter to burn. Sprinkle flour over butter, and stir with wire whisk. Whisk in salt and black pepper. Whisking constantly, brown flour mixture until dry; this should take about 3 to 5 minutes. Do not allow roux to burn.
  3. Slowly whisk in hot fish stock . Increase heat slightly. Gradually whisk in beer; keep whisking until gravy thickens. Stir in vegetables. If gravy is too thick, gradually stir in warm water to dilute.
  4. Stir shrimp into gravy. Cook until pink, about 2 to 3 minutes. Remove from heat, and serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 258 | Total Fat: 7.5g | Cholesterol: 182mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2003 by Esmee Supporting Member (Click to learn more about Supporting Membership)
This is a very easy and delicious recipe. I prepared it using rock shrimp and it speed up the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2004 by ROBERTSNAULT 
Yummy! I've made this three times and everyone loves it. We like it spicy but if you don't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2003 by ALICIABUFORD 
It was very easy and very delicious. We are from LOUISIANA!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2005 by BOGIEGOLFR 
Outstanding! Good luck finding fish stock at the store, so I used vegetable broth instead and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2003 by Steven 
I would like to tell everyone to limit with the hotsauce that is all. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2003 by Kat Mitschke 
Wow, was this fantastic! We live in Texas and eat alot of Cajun/Creole food and this recipe... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2007 by Mindy 
Not as good as I had hoped. The "gravy" did not form so I used a little cornstarch. Then it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 24, 2004 by JAHLERS 
This was alright. My hubby absolutely loved it, and I will admit that the shrimp was quite... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2007 by Jenna 
The only flavor this had was the red pepper flakes. It wasn't bad, but it wasn't good either. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2005 by PYRATECHIC 
Really yummy. This is the first time that I ever made a roux. I screwed it up a little so it... MORE

 
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