Butter Beans and Shrimp
Ingredients:
2 tbsp oil
2 tbsp flour
1 lb large lima beans, cleaned and soaked (I used frozen, follow directions)
2 lb shrimp, peeled and deveined (save tails to make shrimp stock)
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic
2 chilis (optional)(you won't taste 'em cooked), chopped
2 quarts of water (make shrimp stock out of tails)
1 cup cream
2 tbsp vegetable base
1/2 bunch of green onions, chopped
1 tbsp parsley, chopped
2 tbsp shrimp dust (I tried three stores and couldn't find this, hence the shrimp stock)
2 tbsp Creole seasoning (there was enough salt in my seasoning that I didn't need to add any)
White Rice
Sausage
Directions:
1. Wash beans and soak them overnight
2. Heat oil over med. heat and whisk flour, cook until light brown in color
3. Add in trinity, garlic, chili's, stir and cook until soft
4. Add in beans and water (shrimp stock)
5. Stir in Creole seasonings, vegetable base and shrimp powder
6. Simmer for 3-4 hours until beans are tinder. Add liquid as needed( I cooked the frozen beans for about 30 minutes. The package called for about 25)
7. Add in heavy cream and simmer 20 minutes
It was about along here that I cooked my rice
8. Add in shrimp, green onions and parsley and cook 15 more minutes
It was about here that I cooked the sausage
9. Serve over rice with a side of sausage
