Shelly's Recipe

ROCK SHRIMP CREOLE

Category: Soups

2 lbs rock shrimp, peeled and deveined
1/4 cup butter
1/2 cup green bell pepper in 1/2 inch dice
1/2 cup onion in 1/4" dice
1/4 cup finely-chopped celery
1 garlic clove, minced
2 tbsp flour
1 (14 1/2 oz) can whole peeled tomatoes, roughly cut
1 tsp sugar and salt
1/4 tsp cayenne and black pepper
3 cups cooked rice - (to 4 cups)

Rinse 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 2 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 (3 minutes). Add tomato mixture, bring to a boil, cover, and let simmer for 5 minutes. Serve over hot rice. Serves 6 to 8.