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 tablespoons butter
1/3 cup chopped onions
2 tablespoons buttermilk biscuit mix
1 1/2 cups of water
1 6-ounce can of tomato paste
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1 bay leaf
1/2 cup chopped celery
1/2 cup chopped green pepper
2 pounds fresh shrimp, shelled and clawed Cooked rice for serving
Melt butter in a small skillet over medium heat; add onion and cook 3 minutes until
Add biscuit mix and stir until well blended
In large stockpot, mix water, tomato paste, salt, pepper, sugar, bay leaf, and celery;
stir well. Add onion mixture to pot
Cover and cook on low setting for 7 to 9 hours
Turn to high setting, add shrimp, and cook 1 additional hour
Remove bay leaf and serve over hot rice
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20 count shrimp $18 lb
30 count shrimp $18 lb
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