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Recipe by Elease Wigfall
This dish is sweet rather than hot. Serve over steamed rice.
5 bacon slices
5 medium onions, finely diced
7 celery stalks, finely diced
3 large bell peppers, finely diced
1 6-ounce can of tomato paste
4 ripe tomatoes, chopped, with juice
1/2 cup sugar
3 pounds medium shrimp, deveined and peeled
1 tablespoon Worcestershire sauce, plus more to taste
Salt and pepper to taste.
1. In a microwave, cook the bacon for 4 to 5 minutes at full power to
render the fat.
2. Pour the fat into a large saucepan. Place over medium heat. Add the
onion, celery and pepper. Saute for 10 minutes, or until tender.
3. Add the tomato paste, tomatoes and sugar. Cook over low heat,
covered, for an hour, stirring occasionally.
4. Stir in the shrimp and Worcestershire sauce. Season to taste with
salt and pepper. Cover and allow to cook for 15 more minutes. Serve
with steamed rice and hot biscuits.
Makes approximately eight to ten servings.
Read more about Elease Wigfall, a large, friendly, no-nonsense woman who generously shared her classic old time recipes, and Pawley Island, South Carolina where she cooked until the early 1990's.