Rock shrimp meets Creole cuisine in a spicy sauce with tomatoes, onions and peppers. Dip your favorite bread into a big bite of Louisiana.
Serves 6 8
- 2 pounds rock shrimp, peeled and deveined
- ¼ cup butter
- ½ cup green bell pepper, diced to one-half inch
- ½ cup onion, diced to one-quarter inch
- ¼ cup celery, chopped fine
- 1 clove of garlic, minced
- 2 tbsp. flour, all purpose
- 1 can 14.5-ounce whole peeled tomatoes, roughly cut
- 1 tsp. sugar
- 1 tsp. salt
- ¼ tsp. cayenne pepper
- ¼ tsp. black pepper
- 3-4 cups cooked rice
- 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 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).
- 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.