New Orleans Shrimp

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Most Helpful Positive Review

Feb 24, 2003

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.

—Esmee

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Most Helpful Critical Review

Jan 23, 2007

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. Will try again with a darker roux.

—Mindy

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15 Ratings

Jul 26, 2004

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!

—ROBERTSNAULT

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Feb 27, 2003

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

—ALICIABUFORD

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Feb 10, 2005

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 extra flour and a little cornstarch to thicken the gravy. Thanks Sylvia.

—BOGIEGOLFR

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Mar 31, 2003

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 more hot pepper to make it a little spicer. We have spicy taste.

—Kat

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Sep 27, 2003

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

—Steven

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Oct 24, 2004

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 can of jalapenos. It was good, nice and spicy, but maybe I'd like it better with the red peppers. Color can make a world of difference!

—JAHLERS

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Nutrition

Calories
256 kcal
13%

Carbohydrates
14.5 g
5%

Cholesterol
180 mg
60%

Fat
7.2 g
11%

Fiber
1.5 g
6%

Protein
27.9 g
56%

Sodium
963 mg
39%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

New Orleans Shrimp

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 256
Calories from Fat: 65

% Daily Value *
Total Fat 7.2g 11 %
Saturated Fat 2.6g 13 %
Cholesterol 180mg 60 %
Sodium 963mg 39 %
Potassium 497mg 14 %
Total Carbohydrates 14.5g 5 %
Dietary Fiber 1.5g 6 %
Protein 27.9g 56 %
Sugars 2.3g
Vitamin A 15 %
Vitamin C 49 %
Calcium 15 %
Iron 37 %
** Thiamin 13 %
Niacin 89 %
Vitamin B6 18 %
Magnesium 20 %
Folate 22 %

* 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.