Red Lobster Rock Shrimp Creolecin Recipes

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RED LOBSTER ROCK SHRIMP CREOLE



Red Lobster Rock Shrimp Creole image

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

Provided by Starfire aka Wendy

Categories     Creole

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 382.7, Fat 10.7, SaturatedFat 5.4, Cholesterol 250, Sodium 758.4, Carbohydrate 35.7, Fiber 1.5, Sugar 3.4, Protein 34.1

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