Beazell's Cook Book

Butter Beans & Shrimp by Chris Bergeron

Recipe detail

  • ( 0 Assessment ) 
  •  
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export

3lb lima beans, let them soak for a couple of hours, one quart of Guidry's Creole Seasoning (onions, celery, bell pepper, green onions, parsley, and garlic, 6 chicken bouillon cubes, 3 quarts of water (but you may need to add more after it cooks for a while) and of course, Beazell's Seasoning to taste... Simmer on low for a couple of hours, When your beans are tender add two pounds of peeled shrimp, I'm using 70/90ct.. Let simmer for another 8-10 min then re-taste.

Serve over rice and enjoy....

Comments



Only registered unsers may submit comments, please log in if you want o comment