How To Make New Orleans Shrimp
This shrimp recipe is prepared Creole-style with onion, celery, bell pepper, and fish stock. Add some red peppers if you want a nice jolt of spiciness.
Serves:
Ingredients
- 1tspcanola oil
- 1onion,finely diced
- 1celery stalk,chopped
- 1green bell pepper,chopped
- 1tspred pepper,crushed
- 1tbspbutter
- ¼cupall purpose flour
- ½tspsalt
- cracked black pepper,to taste
- 2½cupsfish stock
- 1cupbeer
- 1lblarge shrimp,peeled and deveined
Instructions
-
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, but 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.
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Stir shrimp into gravy. Cook for about 2 to 3 minutes until pink. Remove from heat, and serve.
Nutrition
- Calories:Â 216.38kcal
- Fat:Â 6.55g
- Saturated Fat:Â 2.56g
- Trans Fat:Â 0.14g
- Monounsaturated Fat:Â 2.03g
- Polyunsaturated Fat:Â 1.04g
- Carbohydrates:Â 14.49g
- Fiber:Â 1.72g
- Sugar:Â 2.22g
- Protein:Â 20.63g
- Cholesterol:Â 151.97mg
- Sodium:Â 937.67mg
- Calcium:Â 89.54mg
- Potassium:Â 503.30mg
- Iron:Â 0.93mg
- Vitamin A: 97.41µg
- Vitamin C:Â 27.13mg
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