New Orleans Shrimp



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

1/4 cup all-purpose flour

1/2 teaspoon salt

cracked black pepper to taste

2 1/2 cups fish stock

1 cup beer

1 pound large shrimp - peeled and deveined

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



New Orleans Shrimp