Ingredients
1tspcanola oil
1onion,finely diced
1celery stalk,chopped
1green bell pepper,chopped
1tspred pepper,crushed
1tbspbutter
¼cupall purpose flour
½tspsalt
cracked black pepper,to taste
2½cupsfish stock
1cupbeer
1lblarge shrimp,peeled and deveined
Preparation
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, but be 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 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 for about 2 to 3 minutes until pink. Remove from heat, and serve.
