Red Lobster Rock Shrimp Creole

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READY IN: 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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