Recipe Details

Summary

Name: Fernandina Shrimp Gravy

Category: Seafood

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,

if large, 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

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 sauté 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. Sauté 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.