Spicy cajun shrimp

Prep time 15 minutes, cook time approx 25 minutes.  Ready to serve in 40 minutes.

Serve over rice and to add more heat add fresh red peppers or cajun peppers.

What you need:

1 onion finely chopped

1 stalk of celery

1 teaspoon of crushed red pepper

1 teaspoon of canola oil

1 tablespoon butter

1 bell pepper, chopped

1/4 cup all purpose flour

1/2 teaspoon salt

cracked fresh black pepper to taste

2 1/2 cups of fish stock

1 cup of beer

1 pound large shrimp 31-35 count- peeled and deveined.

Directions

Pour oil into a large, heavy skillet: place over medium  to medium high heat.  Heat oil until hot, but not smoking.  Reduce heat to low, and onion, celery, and green pepper.  If you are going to use a diced hot pepper throw it in now too.  Saute until the onion is soft, but not burned.  Remove vegetables from skillet, and wipe out excess liquid with paper towel. 

Return pan to heat.  Melt the butter in pan:  let bubble, but not burn.  Spinkle flour over butter and stir in with a wire whisk.  Your a making a roux.  Brown flour until dry. This should take 3 to 5 minutes  Do allow 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.

The best way to make sure you have a great shrimp dish is to start out with the best shrimp around.  Check out www.Texshrimp.com, we ship shrimp from our boats to your home.  Our shrimp is 100 percent guaranteed or your money back.  We do small or large orders, special occation gift packs and will send it directly to your home or office.  Visit us on line at www.Texshrimp.com or call 956-241-1733 for more information.