Shrimp creole recipe made with sustainable seafood from rdm shrimp

This gumbo-like dish is best served over rice; choose Spanish or red rice if it pleases you. As this dish has a bit of robust heat to it, it will be best served alongside a red wine that can hold up to its flavors (ex: Zinfandel or Pinot Noir)

 2 tbsp butter
 3 cups chopped onions
 2 tbsp buttermilk biscuit mix
 1 ½ cups water
 1 6-ounce can of tomato paste
 1 ½ tsp salt
 ¼ tsp pepper
 ¼ tsp sugar
 1 bay leaf
 ½ cup chopped celery
 ½ cup chopped green pepper
 2 lbs fresh shrimp, shelled and clawed
 Cooked rice for serving
1

Melt butter in a small skillet over medium heat; add onion and cook 3 minutes until softened

2

Add biscuit mix and stir until well blended

3

In large stockpot, mix water, tomato paste, salt, pepper, sugar, bay leaf, and celery; stir well. Add onion mixture to pot

4

Cover and cook on low setting for 7 to 9 hours

5

Turn to high setting, add shrimp, and cook 1 additional hour

6

Remove bay leaf and serve over hot rice

Ingredients

 2 tbsp butter
 3 cups chopped onions
 2 tbsp buttermilk biscuit mix
 1 ½ cups water
 1 6-ounce can of tomato paste
 1 ½ tsp salt
 ¼ tsp pepper
 ¼ tsp sugar
 1 bay leaf
 ½ cup chopped celery
 ½ cup chopped green pepper
 2 lbs fresh shrimp, shelled and clawed
 Cooked rice for serving

Directions

1

Melt butter in a small skillet over medium heat; add onion and cook 3 minutes until softened

2

Add biscuit mix and stir until well blended

3

In large stockpot, mix water, tomato paste, salt, pepper, sugar, bay leaf, and celery; stir well. Add onion mixture to pot

4

Cover and cook on low setting for 7 to 9 hours

5

Turn to high setting, add shrimp, and cook 1 additional hour

6

Remove bay leaf and serve over hot rice

Shrimp Creole

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