Friday, November 30, 2007

Rock Shrimp Creole

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


  1. Rinse shrimp briefly and remove any large veins that are visible.
  2. In a small sauce pan, melt 2 tbsp. of butter over medium heat.
  3. Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.
  4. Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm.
  5. 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.
  6. Add shrimp and cook until no longer transparent (three minutes).
  7. Add tomato mixture, bring to a boil, cover and let simmer for five minutes.
  8. 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.


ohiobt said...

Has this blog been taken over by Red Lobster management/corporate?

And if so, should we have been informed?

Lobster Boy said...

No, I'm still here, just busy. I've had some good writing inspiration the past few weeks, we'll see when I unleash it. If you look back in the history of the blog, you'll see I alway post on new promotions, and with regular infrequency :-) I post recipes.

So once things slow down a bit for me I'll get some better content back up.

Lobster Boy

Fiona said...

I eagerly await your return :)

OldSchool36 said...

This isn't really related to your post but have you heard about Stewart O'Nan's new book, "Last Night at the Lobster"? It's about a Red Lobster GM in Connecticut working his last shift (before going to work @ Olive Garden lol) I haven't read it but being a former RL Server myself, I am intrigued.

Eleanor in Houston said...

I was just going to leave the same comment oldschool36!
I heard about the book on NPR. It sounds really interesting