St. Augustine Shrimp Fleet

St. Augustine Shrimp Fleet

Title

  • St. Augustine Shrimp Fleet

Published Date

  • published 1940

Transcript

[page 15]

De Cruz directed Sam to his culinary activities. First the shrimp were put
to boil in a small quantity of salt water. Then in another pan bacon was
fried, to which was added, from time to time, garlic, chopped onions,
bell and datil peppers, and tomato paste. These were allowed to simmer
slowly, forming a thick sauce. In the meantime the shrimp were blushing
a rosy red, so Sam relieved them of their embarrassment by taking them
out and shucking them from their jackets. Putting the shrimp back into
the kettle, Sam next poured the sauce in and allowed the whole to cook
about ten minutes more. This dish with black beans, French bread, and
coffee (well laced with Palm Valley "shine") comprised the meal.

Although there are at least ten different methods of preparing
shrimp, the Minorcan or Spanish pilau or "perlow" is the most popular in
St. Augustine. The recipe for this dish is as follows: Ingredients; two
pounds headed shrimp, one-third pound salt bacon, two cups best rice,
one small can tomatoes, four medium sized onions, one small green or
red sweet pepper, one small detail pepper (very hot). Method; remove
sand vein, wash shrimp, cut in two; medium size given best flavor. Cut
bacon and onion in small pieces. Cook tomatoes and onion in bacon fat.
Add pepper cut fine. Cook until a nice brown, and raw shrimp and cook
a few moments. Add enough water to tomatoes and onion to equal 3 1/2
cups. Put in heavy pot. When it boils add two cups of rice. Cook
slowly until finished. Thyme and other spice may be added. Rice grains
should be distinct. Salt to taste. It should be added that rice, properly
prepared, is a culinary accomplishment very essen-