Fernandina Shrimp Gravy
This is a famous dish in Fernandina, Florida, where shrimp nets that are used around the world are woven.

1 tablespoon granulated sugar
1 tablespoon plus 1 cup water
2 ounces salt pork, diced
1/2 cup minced onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup diced celery
1 1/2 pounds shrimp, shelled, cleaned and,
if large, cut into pieces
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon crushed dried red pepper
2 cups 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 saut� 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. Saut� 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.