Fernadina Shrimp Gravy (Florida Cooking)

Recipe Ingredients

1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Plus 1 cup water
2 oz	56g	Salt pork - diced
1/2 cup	31g / 1.1oz	Minced onion
1/2 cup	73g / 2.6oz	Diced green bell pepper
1/2 cup	73g / 2.6oz	Diced red bell pepper
1/2 cup	55g / 1.9oz	Diced celery
1 1/2 lbs	681g / 24oz	Shrimp - shelled, cleaned, -
		If large - cut in-
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly ground black pepper
1/8 teaspoon	0.6ml	Crushed dried red pepper
2 cups	320g / 11oz	Hot cooked rice

Recipe Instructions

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.

Source:
John Phillip Carroll

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