Red Lobster's Rock Shrimp Creole

Recipe Ingredients

2 lbs	908g / 32oz	Rock shrimp - peeled, deveined
1/4 cup	49g / 1.7oz	Butter
1/2 cup	118ml	Green bell pepper in 1/2" dice
1/2 cup	31g / 1.1oz	Onion in 1/4" dice
1/4 cup	27g / 1oz	Finely-chopped celery
1		Garlic clove - minced
2 tablespoons	30ml	Flour - all purpose
1		Whole peeled tomatoes - (14 1/2 oz) - roughly cut
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3 cups	480g / 16oz	Cooked rice - (to 4 cups)

Recipe Instructions

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 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.

Source:
Red Lobster Restaurant's recipe collection at - http://www.redlobster.com

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