Recipe ingredients
- 1 tablespoon granulated sugar
- 1 tablespoon plus 1 cup water
- 2 ounces salt pork, diced
- 1/2 cup minced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup diced celery
- 1 1/2 pounds shrimp, shelled, cleaned and cut into pieces
- 1 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1/8 teaspoon crushed dried red pepper
- 2 cups hot cooked rice
Recipe method
- In a heavy, medium-size skillet, stir the sugar over moderate heat until it begins to melt.
- Continue to cook until the syrup turns golden.
- Add the tablespoon of water, protecting your hands with a pot holder as the hot sugar may spatter.
- Stir until the sugar is dissolved. Set this caramel aside.
- In a large skillet or saute pan, cook the salt pork until browned, stirring now and then.
- Remove the pork bits with a slotted spoon and set aside.
- Pour off all but 1 tablespoon of pork drippings.
- Add the onion, green and red peppers and celery.
- Saute until the vegetables are tender.
- Add the shrimp and cook until they turn bright pink and are opaque, 2 to 3 minutes.
- Remove the shrimp and vegetables with a slotted spoon and keep them warm on a plate.
- Add the remaining 1 cup water and 1 teaspoon of the caramel to the pan drippings.
- Bring to a boil, stir, and simmer 1 to 2 minutes.
- Season with salt, black pepper and crushed red pepper.
- Return the shrimp and vegetables and the salt pork bits to the gravy and heat a minute or two.
- Serve hot over rice.
Other sea recipes:
Fernandina shrimp gravy recipe
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