I couldn’t decide what to do with the wonderful shrimp I had on hand, so I went with a simple base of onions, and peppers; then added the shrimp at the end. Like a Chinese stir fry; but no Chinese seasonings; I used a low simmering heat for most of the process; and didn’t really stir fry at all; it was more like “stewed” vegetables.


1 pound medium fresh wild shrimp; peeled and deveined
Old Bay Seasoning
2 large Texas Sweet or other such variety of onion; coarsely diced
1 stick celery, chopped
1 orange bell pepper, seeded and diced
1 Poblano chili, seeded and diced
Crystal Louisiana Hot Sauce
Worschestershire Sauce
garlic powder
black pepper
oil for the pan
cooked rice


After peeling and deveining shrimp season them with plenty of Old Bay. Place in refrigerator and hold until later. Make a stock of the peels and heads; and freeze for another time.

Heat the oil in the pan over medium heat; then add onion. Stir for a bit; then add celery, and peppers. Allow onions to begin to brown. 

Season with hot sauce, worchestershire sauce, garlic powder and black pepper. Stir well. Cover and reduce heat. Allow to simmer until vegetables are tender; just a few minutes. Add some beer or other liquid if needed to keep from sticking.

When vegetables are tender, increase the heat and add the shrimp. Toss continuously to cook evenly; cook until pink  (3-4 minutes maybe). Serve over rice.