Red Lobster Rock Shrimp Creole

Name: Red Lobster Rock Shrimp Creole
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6-8 serving(s)
Ingredients: 2 lbs rock shrimp, peeled and deveined; 1/4 cup butter; 1/2 cup green bell pepper, diced to one-half inch; 1/2 cup onion, diced to one-quarter inch; 1/4 cup celery, chopped fine; 1 garlic clove, minced; 2 tablespoons flour, all purpose; 14 1/2 ounces whole canned tomatoes, roughly cut; 1 teaspoon sugar; 1 teaspoon salt; 1/4 teaspoon cayenne pepper; 1/4 teaspoon black pepper; 3 -4 cups cooked rice

Submitted by Starfire aka Wendy

"Rock shrimp meets Creole cuisine in a spicy sauce with tomatoes, onions and peppers. Dip your favorite bread into a big bite of Louisiana."

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Ready In:: 20mins
Ingredients:: 13
Serves:: 6-8

ingredients

2 lbs rock shrimp, peeled and deveined
¹⁄₄ cup butter
¹⁄₂ cup green bell pepper, diced to one-half inch
¹⁄₂ cup onion, diced to one-quarter inch
¹⁄₄ cup celery, chopped fine
1 garlic clove, minced
2 tablespoons flour, all purpose
14 ¹⁄₂ ounces whole canned tomatoes, roughly cut
1 teaspoon sugar
1 teaspoon salt
¹⁄₄ teaspoon cayenne pepper
¹⁄₄ teaspoon black pepper
3 -4 cups cooked rice

directions

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. Hold warm.
In a large skillet, melt two 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 (three minutes).
Add tomato mixture, bring to a boil, cover and let simmer for five minutes.
Serve over hot rice (white or wild mixture).
Chef's Tip:
If rock shrimp are only available cooked, then add the shrimp and the tomato mixture at the same time.
Add a Cajun-style sausage when cooking the vegetables for an extra Cajun flair.
Cajun- or Louisiana-style seasoning can be used instead of, or along with, salt, cayenne pepper and black pepper.
Serve with French or sourdough bread.

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RECIPE SUBMITTED BY

Starfire aka Wendy

Bellevue, 87

I love to cook is the first thing people find out about me. My main passion is my Nuwave oven and converting recipes to cook in my Nuwave. We are always looking for new recipes!! Also, I love to help others! If you find any of my recipes helpful or want to speak with me about it. Please drop me a line. If you wish to help with the Nuwave/Flavorwave Oven recipes please drop me a line or Chef At Heart - (Leanne) - http://www.recipezaar.com/member/416807 She is my partner in crime (Leanne) with Nuwave/Flavorwave recipes! The second thing, I have several passions! One is for my Nu-Wave Oven which is the same as a Flavorwave Oven. The 3rd thing is I love my Crockpot. <a id=clustrMapsLink href=http://www3.clustrmaps.com/counter/maps.php?url=http://www.recipezaar.com/member/531768><img src=http://www3.clustrmaps.com/counter/index2.php?url=http://www.recipezaar.com/member/531768 alt= /> </a><a href=http://www.amazingcounter.com><img src=http://cb.amazingcounters.com/counter.php?i=2106566&c=6320011 border=0 alt=Free Hit Counter /></a><a href=http://www.1-coupons.com/coupons/target.htm></a>

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