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
We offer in person sessions on how to become a shrimp farmer and online courses as well.
We offer gift cards now. The gift cards can be used for shrimp or they can be used in the greenhouse to purchase, house plants, trees, shrubs or perinneals.
Gift cards are sold from $5 to $200
101 N. 850 E.
Fowler IN 47944
Winter Business Hours:
9 AM to 5 PM EST
Saturday 9 AM to Noon EST
Sunday & Monday Closed
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