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red lobster rock shrimp creole...cin

(3 ratings)
CinCooks avatar
Recipe by
Straws Kitchen(*o *)
@CinCooks
somewhere, AR

*Source: Red Lobster Another great recipe from Red Lobster.

►
(3 ratings)
yield 6 to 8
method Stove Top

Ingredients For red lobster rock shrimp creole...cin

  • 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

How To Make red lobster rock shrimp creole...cin

  • 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
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