RED LOBSTER ROCK SHRIMP CREOLE...CIN

Red Lobster Rock Shrimp Creole...Cin image

Provided by Straws Kitchen(*o *)

Categories Seafood

Number Of Ingredients 13

2 lb rock shrimp, peeled and deveined
1/4 c butter
1/2 c green bell pepper, diced to one-half inch
1/2 c onion, diced to one-quarter inch
1/4 c celery, chopped fine
1 clove of garlic, minced
2 Tbsp all purpose flour
14 1/2 oz can of whole peeled tomatoes, rough cut
1 tsp sugar
1 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
3-TO-4 CUPS COOKED RICE

Steps:

1. 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). NOTE: If you can only find cooked shrimp, then add the shrimp and tomato mixture at the same time. by Red Lobster