Red Lobster's Rock Shrimp Creole

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

In a small sauce pan, melt half the 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, add the seasonings, stir well, and heat through. The mixture will thicken. Hold warm.

In a large skillet melt remaining 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).