New Orleans Shrimp

New Orleans Shrimp

 Made  times
SYLVIABC 0

"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."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 256 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 963 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

15
  1. 18 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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.

Most helpful critical review

Not as good as I had hoped. The "gravy" did not form so I used a little cornstarch. Then it was very thick and had little taste. Maybe a more traditional roux would add depth to the flavor. W...

Most helpful
Most positive
Least positive
Newest

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.

It was very easy and very delicious. We are from LOUISIANA!!!

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 f...

Outstanding! Good luck finding fish stock at the store, so I used vegetable broth instead and it was great. I love New Orleans style cuisine and this fit the bill. I found myself adding a little...

Wow, was this fantastic! We live in Texas and eat alot of Cajun/Creole food and this recipe was amazing. Super easy, quick and once again fantastic. A must try. I just wanted to add we added ...

This was alright. My hubby absolutely loved it, and I will admit that the shrimp was quite good. I had to substitute jalapenos for the hot red pepper, and I added the spicy carrots from the ca...

I would like to tell everyone to limit with the hotsauce that is all.

It took a bit more time but I made the fish stock with my shrimp shells and tails. I flavored the stock with onions, celery, garlic and bay leaf. I did notice by the time I came to adding the be...

Not as good as I had hoped. The "gravy" did not form so I used a little cornstarch. Then it was very thick and had little taste. Maybe a more traditional roux would add depth to the flavor. W...

Other stories that may interest you