Red Lobsters Rock Shrimp Creole
From seafoodlover 15 years agoIngredients
- * 2 pounds rock shrimp, peeled and deveined shopping list
- * ¼ cup butter shopping list
- * ½ cup green bell pepper, diced to one-half inch shopping list
- * ½ cup onion, diced to one-quarter inch shopping list
- * ¼ cup celery, chopped fine shopping list
- * 1 clove of garlic, minced shopping list
- * 2 tbsp. flour, all purpose shopping list
- * 1 can 14.5-ounce whole peeled tomatoes, roughly cut shopping list
- * 1 tsp. sugar shopping list
- * 1 tsp. salt shopping list
- * ¼ tsp. cayenne pepper shopping list
- * ¼ tsp. black pepper shopping list
- * 3-4 cups cooked rice shopping list
How to make it
- 1. Rinse shrimp briefly and remove any large veins that are visible.
- 2. In a small sauce pan, melt 2 tbsp. of butter over medium heat.
- 3. Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.
- 4. Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm.
- 5. 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.
- 6. Add shrimp and cook until no longer transparent (three minutes).
- 7. Add tomato mixture, bring to a boil, cover and let simmer for five minutes.
- 8. Serve over hot rice (white or wild mixture).
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Reviewed by 1 people-
Looks Superb! I love this stuff!
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