Recipe - Fernadina Shrimp Gravy

1 tablespoon Sugar
1 tablespoon Plus 1 cup water
2 ounce Salt pork, minced
One half cup Minced onion
One half cup Diced green bell pepper
One half cup Diced red bell pepper
One half cup Diced celery
1 One half pound Shrimp, shelled, cleaned,
and, if large, cut in
pieces
1 teaspoon Salt
One fourth teaspoon Freshly ground black pepper
1/8 teaspoon Crushed dried red pepper
2 cup Hot cooked rice

In a heavy mediumsize 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