Red Lobster's Rock Shrimp Creole Recipe
2 pounds rock shrimp -- peeled, devined
1/4 cup butter
1/2 cup green bell pepper in 1/2" dice
1/2 cup onion in 1/4" dice
1/4 cup finely-chopped celery
1 garlic clove -- minced
2 tablespoons flour -- all purpose
1 can whole peeled tomatoes - (14 1/2 oz) -- roughly cut
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly-ground black pepper
3 cups cooked rice - (to 4 cups)
Rinse shrimp briefly and remove any large veins that are visible.
In a small sauce pan melt 2 tablespoons 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.
In a large skillet melt 2 tablespoons 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 (3 minutes).
Add tomato mixture, bring to a boil, cover, and let simmer for 5 minutes.
Serve over hot rice (white or wild mixture).
This recipe yields 6 to 8 servings.