New Orleans Shrimp

Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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1 tsp canola oil
1 onion, finely diced
1 stalk celery, chopped
4 sweet mini peppers, chopped
1 tsp crushed red pepper
1 Tbsp butter
1/4 cup all-purpose flour
1/2 tsp salt
cracked black pepper to taste
2 1/2 cups fish stock
1 cup beer
1 lb large shrimp, peeled and deveined


Pour oil into a large, heavy skillet and place over medium-high heat. Heat oil until hot, but not smoking. Reduce to low, and add onion, celery, and peppers. Saute until the onion is soft, being 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 it 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.

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

Optional: add diced hot peppers when adding the other vegetables for extra heat.

Serves 4.