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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|Serving Size: 1 Serving (436g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 16.7mg||1 %|
|Potassium 174.1mg||5 %|
|Total Carbohydrate 50.9g||15 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 47.4g|
|Protein 4.3g||6 %|
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Calories per serving: 228
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