Louisiana Style Shrimp

Photo: Louisiana Style Shrimp

TOTAL TIME: 1 hr 5 min
Prep: 30 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

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Directions

In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil, a turn of the pan. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve. Add another tablespoon of extra-virgin olive oil, a turn of the pan, and the butter and let it melt into the oil. Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes. Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more. Pour in the beer and cook down for 2 minutes. Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors. Stir in hot sauce, to taste. Add the reserved browned sausage to sauce. The sauce can be cooled and refrigerated for a make-ahead meal.

Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.

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  • on February 08, 2012

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    Super tasty and really easy. This was my first time cooking. Seriously, I'd never made anything more than a bowl of cereal. This turned out delicious and couldn't have been easier for a first time cook.

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  • on September 22, 2011

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    This was so easy and so good...this will be a go-to recipe in our kitchen.

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  • on July 27, 2011

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    This dish taste a lot like my neighborhood restaurant's gumbo. Really tasty. I didn't have seafood stock so I used chicken instead. Also, didn't have any beer on hand and noticed the sauce wasn't soupy enough, so I added a small can of tomato sauce. Used turkey andouille for a healthier version. Very good. Will make again and add in different seafood and play with the ingredients some more. A good method for quick gumbo.

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