Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
onion, finely diced
green bell pepper, chopped
crushed red pepper
cracked black pepper to taste
2 1/2 cups
large shrimp - peeled and deveined
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.
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.
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 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!
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.
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.
I would like to tell everyone to limit
with the hotsauce that is all.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
New Orleans Shrimp
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 65
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
Discover the secrets to true New Orleans gumbo.
See how to make grill-free New Orleans-style barbequed shrimp.
See how simple it is to make rich and hearty Creole jambalaya.