3 lbs. shelled and de-veined shrimp                             

½ c. real butter

1 c. chopped onion                                                     

1 c. chopped bell pepper

1 tbsp. minced garlic                                                   

½ c. red wine

½ c. chopped celery                                                   

 ¼ tsp. tomato paste

¼ tsp. cornstarch                                                        

1 - 1/2 cups BIG DADDY’S Gourmet Rice

2 tbsps. BIG DADDY’S Seasoning Mild or Sizzling

1 tbsp. BIG DADDY’S Hot Sauce Habanero or Jalapeno

In a mixing bowl, season your shrimp with BIG DADDY’S, cover and set aside. In a heavy pot with lid, melt butter, add onion, garlic, celery, chopped pepper, and tomato pasta. Cook over low heat until onions are clear. Dissolve cornstarch in wine.  Add hot sauce, stir and add to onion mixture. Cook stirring constantly, until thickened. Add shrimp.  Cook over medium heat for 20 minutes, until shrimp are pink. Serve over rice.  Recipes is in the book.   6 servings.  Have the hot Seasoning handy for those that like it a little hotter.

To cook rice – place 3 cups of water in a two to four quart saucepan. Add a tablespoon of BIG DADDY’S

Seasoning of choice, bring to a boil, add rice and return to a boil.    Cover and simmer for 15 minutes or until liquid as been absorbed.

ENJOY!