red lobster rock shrimp creole...cin
(3 ratings)
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*Source: Red Lobster Another great recipe from Red Lobster.
(3 ratings)
yield
6 to 8
method
Stove Top
Ingredients For red lobster rock shrimp creole...cin
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2 lbrock shrimp, peeled and deveined
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1/4 cbutter
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1/2 cgreen bell pepper, diced to one-half inch
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1/2 conion, diced to one-quarter inch
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1/4 ccelery, chopped fine
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1 cloveof garlic, minced
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2 Tbspall purpose flour
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14 1/2 ozcan of whole peeled tomatoes, rough cut
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1 tspsugar
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1 tspsalt
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1/4 tspcayenne pepper
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1/4 tspblack pepper
- 3-TO-4 CUPS COOKED RICE
How To Make red lobster rock shrimp creole...cin
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1Rinse shrimp briefly and remove any large veins that are visible. In a small sauce pan, melt 2 tbsp. 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 tbsp. 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). NOTE: If you can only find cooked shrimp, then add the shrimp and tomato mixture at the same time. by Red Lobster
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