New Orleans Shrimp

SUBMITTED 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."

PREP TIME	15 Min
COOK TIME	25 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

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

READ REVIEWS (11)

DIRECTIONS

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.
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.
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.
Stir shrimp into gravy. Cook until pink, about 2 to 3 minutes. Remove from heat, and serve.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 24, 2003 by Esmee

This is a very easy and delicious recipe. I prepared it using rock shrimp and it speed up the process since I didn't not have to peel or devein the shrimp.

24 users found this review helpful

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 you'll definitely need to ease up on the peppers. Also, I measured all ingredients precisely and I found that there was not sufficient flour to thicken into a gravy. I added a small flour and water mixture just before adding the veggies so that I had the right consistency. (This is no problem for me as I'm more of a 'throw it all in without measuring' kind of cook anyway, which was is just what I did after the first preparation) I found that it took me longer than the estimated times, but maybe the estimate assumes vegetables chopped, ingredients measured and waiting, etc. Also, instead of fish stock, I just took the shells from the shrimp I was already using and made shrimp stock and used that. Maybe it's better with the fish stock but I thought this was delicious and time-saving for me. Give it a try!

5 users found this review helpful