Make our Red Lobster Rock Shrimp Creole Recipe at home. With our Secret Restaurant Recipe your Shrimp Creole will taste just like Red Lobster.
Photo by jeffreyw
Red Lobster Rock Shrimp Creole
A Red Lobster Copycat Recipe
Red Lobster Rock Shrimp Creole Recipe
- 2 pounds raw Rock Shrimp peeled and deveined (See Note below)
- 1/4 cup Butter
- 1/2 cup Green Bell Pepper diced to 1/2 inch
- 1/2 cup Onion diced to 1/4 inch
- 1/4 cup Celery chopped fine
- 1 cloves Garlic minced
- 2 tablespoons All Purpose Flour
- 14 1/2 ounces Whole Canned Tomatoes roughly chopped
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon freshly ground Black Pepper to taste
- 3 - 4 cups cooked White Rice or Wild Rice Mixture
- Rinse shrimp briefly. Remove any large veins that are visible.
- In a small sauce pan, melt 2 tablespoons 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. Cook until no longer transparent, about 3 minutes.
- Add tomato mixture. Bring to a boil. Cover and let simmer for 5 minutes.
- Serve over hot rice.
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Photo of Mmm… Creole Shrimp is by jeffreyw and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Jeff. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Information Courtesy of Wikipedia and is used by permission.
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