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.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

256 calories; protein 27.9g 56% DV; carbohydrates 14.5g 5% DV; fat 7.2g 11% DV; cholesterol 180.2mg 60% DV; sodium 963mg 39% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/24/2003
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. Read More
(31)

Most helpful critical review

Rating: 3 stars
01/24/2007
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. Read More
(3)
22 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
02/24/2003
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. Read More
(31)
Rating: 5 stars
02/27/2003
It was very easy and very delicious. We are from LOUISIANA!!! Read More
(16)
Rating: 5 stars
07/26/2004
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! Read More
(16)
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Rating: 5 stars
02/10/2005
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. Read More
(9)
Rating: 5 stars
03/31/2003
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. Read More
(6)
Rating: 4 stars
01/13/2015
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 beer that I was going to have too much liquid for the amount of vegetables and shrimp and my sauce was already a nice thickness so I left half the beer out. I did coat my shrimp with my favorite creole seasoning and let it marinate before adding it in. I served over a bowl of creamy Southern grits. Read More
(6)
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Rating: 5 stars
09/27/2003
I would like to tell everyone to limit with the hotsauce that is all. Read More
(4)
Rating: 4 stars
10/24/2004
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! Read More
(4)
Rating: 3 stars
01/23/2007
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. Read More
(3)