"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

New Orleans Shrimp Recipe

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This recipe for New Orleans Shrimp, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeff & Kerry Battles
Added: Friday, June 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp canola oil
1 onion, finely diced
1 stalk of celery, chopped
1 green bell pepper, chopped
1 tsp crushed red pepper
1 Tbsp butter
1/4 cup flour
1/2 tsp salt
black pepper to taste
2 1/2 cup fish stock
1 cup beer
1 pound of large shrimp, peeled and deveined

Directions:
Directions:
1. Pour oil into a large, heavy skillet; place over medium high heat. Heat oil until hot but not smoking. Reduce heat to low, add onion, celery, and green pepper. Saute until the onion is soft. Remove vegetables from skillet, and wipe out excess liquid with a paper towel.

2. Return pan to heat. Melt butter in pan; let bubble, but do not burn butter. 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 3-5 minutes. Do not allow to burn.

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 to thick, gradually stir in warm water to dilute.

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

Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Can serve this with rice.

 

 

 

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