Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Sugar
1 tb Plus 1 cup water
2 oz Salt pork, diced
1/2 c Minced onion
1/2 c Diced green bell pepper
1/2 c Diced red bell pepper
1/2 c Diced celery
1 1/2 lb Shrimp, shelled, cleaned,-
-and, if large, cut in-
-pieces
1 t Salt
1/4 ts Freshly ground black pepper
1/8 ts Crushed dried red pepper
2 c Hot cooked rice
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 gravey and heat a minute or two. Serve
hot over rice.
FROM: The Florida Cookbook, by Jeanne Voltz and
Caroline Stuart
