*  Exported from  MasterCook  *
 
                  FERNADINA SHRIMP GRAVY (FLORIDA COOKING)
 
 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
  
 
 
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