Red Lobster Rock Shrimp Creole Recipe
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Ingredients
* 2 pounds rock shrimp, peeled and deveined
* ¼ cup butter
* ½ cup green bell pepper, diced to one-half inch
* ½ cup onion, diced to one-quarter inch
* ¼ cup celery, chopped fine
* 1 clove of garlic, minced
* 2 tbsp. flour, all purpose
* 1 can 14.5-ounce whole peeled tomatoes, roughly cut
* 1 tsp. sugar
* 1 tsp. salt
* ¼ tsp. cayenne pepper
* ¼ tsp. black pepper
* 3-4 cups cooked rice
How to make Red Lobster Rock Shrimp Creole
Preparation:
- Rinse shrimp briefly and remove any large veins that are visible.
- In a small sauce pan, melt 2 tbsp. of butter over medium heat.
- Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.
- Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm.
- In a large skillet, melt two tbsp. of butter, and over medium-high heat, cook bell pepper, onion, celery, and garlic until soft, but with a little bit of a crunch.
- Add shrimp and cook until no longer transparent (three minutes).
- Add tomato mixture, bring to a boil, cover and let simmer for five minutes.
- Serve over hot rice (white or wild mixture).
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