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Butter Beans with Shrimp

This is one of those down South comfort foods. Butter beans with shrimp, utilizing Camellia brand dried beans and fresh gulf shrimp.


  • 2 tbsp oil
  • 2 tbsp flour 
  • 1 lb. large lima beans, cleaned and soaked 
  • 2 lb. shrimp, peeled and deveined 
  • 1 onion 
  • 1 bell pepper 
  • 2 stalks celery 
  • 4 cloves garlic 
  • 2 chilis (optional) 
  • 2 quarts water 
  • 1 cup cream 
  • 2 tbsp vegetable base 
  • 1/2 bunch green onion
  • 1 tbsp parsley 
  • 2 tbsp shrimp dust 
  • Creole seasoning 


  1. Wash beans and soak them overnight. 
  2. Heat oil over med. heat and whisk in flour. Cook until light brown in color.
  3. Add in trinity and garlic, cook until soft. 
  4. Add in beans and water. 
  5. Stir seasonings, vegetable base, and shrimp powder. 
  6. Simmer for 3-4 hours until beans are tender. Add liquid as needed and taste for seasoning. 
  7. Add in heavy cream and simmer 20 minutes 
  8. Add in shrimp, green onion and parsley and cook 15 more minutes. 
  9. Serve over rice 🍚 
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  • Elisa Curole

    On the stove simmering now! Only way hubby will eat limas!

  • Ramona Brady

    So yummy!! Will definitely make again.

  • Robin Gray

    I made this tonight and it’s delicious!!! I will be making this again and adding the sausage on the side. So so good!

  • Robin Gray

    I made this tonight and it is absolutely delicious! Will definitely make this again and add the sausage on the side. Served with jalapeño cornbread.

  • Nannette Reagor

    I have all the ingredients ready to start but I do not have the camellia large butter beans. If I substituted the camellia navy beans (which are really peas), am I sacrificing flavor by using those beans instead? I don’t feel like going to the store again.

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