1. Heat in a saucepan over medium heat:

• 1 tbsp unsalted butter
• 1 tbsp olive oil

2. Add

• 2 cups Duplin Carlos Muscadine wine
• 1 medium onion, cut into 1/2 inch pieces
• 1 red bell pepper, cut into 1/2 inch pieces
• 1 celery stalk, cut into 1/2 pieces
• 1 bay leaf
• 2 tsp dried thyme
• 1/2 teaspoon salt
• Cover and cook, stirring occasionally until vegetables are softened.

3. Add

• 3 cloves of garlic, minced
• 4 tbsp tomato paste
• 1 cup canned crushed tomatoes
• Cook about 10 min

4. Add

• 1 1/2 cups chicken or fish stock
• 1 tsp salt

5. 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 tbsp olive oil
• 1/4 lbs large shrimp1/2 tsp ground red pepper
• 1/2 tsp ground red pepper
• 1/4 tsp salt

6. 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.

7. Stir in: 3 tbsp Duplin Carlos Muscadine wine and 1/2 tsp hot red pepper sauce.

8. Top with parsley and serve with hot cooked rice.