| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Seafood, Sauces |
4 |
Servings |
INGREDIENTS
| 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 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/8 |
ts |
Crushed dried red pepper |
| 2 |
c |
Hot cooked rice |
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 gravey and
heat a minute or two. Serve hot over rice.
FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: Gateway to the supernatural”