Published Jun 30th
Prep 15m Cook 25m Additional - Ready In 40m
Servings 4 servings Calories 256.2

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.

Recipe Ingredients

  • 1 teaspoon canola oil
  • 1 onion, finely diced
  • 1 stalk celery, chopped
  • 1 green bell pepper, chopped
  • 1 teaspoon crushed red pepper
  • 1 tablespoon butter
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • cracked black pepper to taste
  • 2 ½ cups fish stock
  • 1 cup beer
  • 1 pound large shrimp - peeled and deveined

Cooking Directions

  1. 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. 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. 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. 4 Stir shrimp into gravy. Cook until pink, about 2 to 3 minutes. Remove from heat, and serve.

Nutrition Facts

  • Calories 256.2
  • Carbohydrate 14.5 g
  • Cholesterol 180.2 mg
  • Fat 7.2 g
  • Fiber 1.5 g
  • Protein 27.9 g
  • Saturated Fat 2.6 g
  • Sodium 963 mg
  • Sugar 2.3 g


  1. 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 - Read more ...
  2. 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.
  3. 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.
  4. 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. - Read more ...
  5. 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 - Read more ...
  6. I would like to tell everyone to limit with the hotsauce that is all.
  7. 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.
  8. It was very easy and very delicious. We are from LOUISIANA!!!
  9. 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.

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