Prep Time: 15 minutes

Cook Time: 50 minutes to 1 hour
Skill Level: Easy
Servings: 8 bowls

Ingredients
3 Bay Leaves
3 tablespoons unsalted Butter
1 tablespoon Extra Virgin Olive Oil (EVOO)
1 Carrot, peeled, chopped into small cubes
3 Celery stalks, chopped into small cubes
1 Vidalia onion, chopped small
3 Garlic cloves, finely minced
2 cans Diced Tomatoes (14.5 oz. each)
1 can Tomato Paste (6 oz.)
2 tablespoons Honey
7 ¼ cups Chicken broth (4 cans, 14.5 oz. each, Swanson is my choice)
1 teaspoon dried Basil
½ teaspoon Herbs de Provence
1 teaspoon dried Oregano
Fresh cracked black pepper to your particular taste
Sea salt to your particular taste
1 teaspoon Fresh Rosemary, finely minced
1 cup Heavy Cream or regular cream
8 oz. frozen Green Beans (after emulsion)
3 Fresh Roma Tomatoes, chopped (after emulsion)
3 cups Cooked Rice (after emulsion)
1 pound uncooked medium Shrimp (after emulsion)
¼ teaspoon ground bay leaves (after emulsion)
½ teaspoon Old Bay Seasoning (after emulsion)

Preparation
Add EVOO, unsalted butter, Bay leaves, carrot, celery, garlic and onion to a large pot, mixed well over medium heat for about 5 minutes. Add diced tomatoes, tomato paste, honey, chicken broth as well as basil, herbs de Provence, oregano, fresh cracked black pepper, sea salt and rosemary. Stir until mixed thoroughly, cover and cook over medium heat for about 15-20 minutes. Then pour cream and stir thoroughly. Remove Bay leaves and emulsion blend the ingredients.

Add green beans, Roma tomatoes, rice and shrimp as well as ¼ teaspoon ground Bay leaves and ½ teaspoon Old Bay Seasoning. Cover and cook on medium heat, stirring occasionally, for about 25 minutes.

Ladle into bowls, add fresh chopped cilantro or parsley on top if preferred, and enjoy! Bon Appétit!