JACKSONVILLE, Fla. -- Executive Chef Edward Hill from Rhett's Piano Bar Brasserie and Barbara Golden from Florida's Historic Coast joined GMJ Saturday to cook St. Augustine style shrimps gravy.
1 ½ pounds 25 count shrimp peeled and deveined
3 slices of thick cut smoked bacon cut into one inch pieces. Cooked and fat reserved
1 ½ cups shrimp stock
½ cup Spanish onion chopped
1/2 cup Green Bell pepper chopped
1 large clove garlic sliced
2 teaspoons fennel seeds
2 teaspoons Worcestershire sauce
¼ teaspoon fresh thyme
3 Datil peppers pricked with a fork
1 teaspoon corn starch mixed with 2 tablespoons water
Salt and pepper
¼ cup fresh parsley chopped
1 tablespoon lemon juice
½ cup fresh plum tomatoes seeded and diced
Heat the Bacon Fat in a large skillet. Add the onion and bell pepper and cook until just soft Add the garlic and cook for 1 minute then add the shrimp, bacon and the fennel seeds. Cook until the shrimp turn pink then add the Worcestershire sauce the thyme and the Datil peppers. Stir once then add the stock.
Bring all to boil. Thicken the sauce with the cornstarch mixture and remove from heat. Remove the 3 Datil peppers. Stir in the parsley And Lemon. Serve over steam hot buttered rice and top with diced tomato.
First Coast News