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Chef William’s Shrimp Creole

Ingredients

  • Unsalted butter
  • 1 medium onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 celery stalk
  • 1 bay leaf
  • 2 tbsp dried thyme
  • Salt
  • Olive oil
  • 3 cloves of garlic
  • 4 tbsp tomato paste
  • 1 cup canned crushed tomatoes
  • 1 1/2 cups chicken or fish stock
  • 1 1/4 lbs large shrimp
  • Duplin Carlos Muscadine Wine
  • Hot red pepper sauce
  • Ground red pepper
  • Parsley
  • White Rice
  • 6 oz smoked ham
  1. Heat in a saucepan over medium heat:
    1. 1 tbsp unsalted butter
    2. 1 tbsp olive oil
  2. Add
    1. 2 cups Duplin Carlos Muscadine wine
    2. 1 medium onion, cut into 1/2 inch pieces
    3. 1 red bell pepper, cut into 1/2 inch pieces
    4. 1 celery stalk, cut into 1/2 pieces
    5. 1 bay leaf
    6. 2 tsp dried thyme
    7. 1/2 teaspoon salt
    8. Cover and cook, stirring occasionally until vegetables are softened.
  3. Add
    1. 3 cloves of garlic, minced
    2. 4 tbsp tomato paste
    3. 1 cup canned crushed tomatoes
    4. Cook about 10 min
  4. Add
    1. 1 1/2 cups chicken or fish stock
    2. 1 tsp salt
    3. Bring to a simmer, cover for 25 min. Before serving, heat in a large, heavy pan over high heat until the oil is smoking, gather:
      1. 1 tbsp olive oil
      2. 1/4 lbs large shrimp1/2 tsp ground red pepper
      3. 1/2 tsp ground red pepper
      4. 1/4 tsp salt
  5. Add shrimp to the oil and cook with: 6 ounces smoked ham sliced thick and cut into 1/2 pieces. Bring to a simmer and cook just until the shrimp are done, about 2 minutes.
  6. Stir in: 3 tbsp Duplin Carlos Muscadine wine and 1/2 tsp hot red pepper sauce.
  7. Top with parsley and serve with hot cooked rice.

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