Source: redlobster.com

Serves: 6 to 8

2 pounds rock shrimp, peeled and deveined
1/4 cup butter
1/2 cup green bell pepper, diced 1/2-inch
1/2 cup onion, diced 1/4-inch
1/4 cup celery, chopped fine
1 clove garlic, minced
2 tablespoons all-purpose flour
1 (14.5 ounce) can whole peeled tomatoes, roughly cut
1 teaspoon granulated sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3 to 4 cups cooked rice

Rinse shrimp briefly and remove any large veins that are visible.

In a small saucepan, melt 2 tablespoons 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 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 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 (white or wild mixture).

Chef's Tips: 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 a French style or sour dough bread.