|
Servings:
|
4
|
|
Author Notes:
|
This classic Southern recipe is from Al Sawyer, owner of King Neptune's Seafood restaurant in Gulf Shores, Alabama. There's nothing fancy here - just a "come as you are" local hangout that
serves some of the best fresh-off-the-boat seafood you will ever eat, yet this casual place was our number one favorite place to eat in Gulf Shores (if you go be sure to check out the Royal Red shrimp)!
King Neptune's Seafood Restaurant is located at 9949 Highway 190 West in Gulf Shores, Alabama 36542. Phone 251-968-5464 or visit their website at www.KingNeptunes.com.
More on Gulf Shores -- Click here to access the FabulousTravel.com feature on Gulf Shores, Alamaba.
|
|
Ingredients:
|
4 ounces cooking oil
1 pound celery, chopped
1 ham hock
1 clove garlic
1 pound diced onions
3 cans tomatoes
1/4 cup sugar
4-5 drops Worcestershire sauce
1/2 teaspoon liquid crab boil
2 pounds peeled and deveined shrimp
8 ounces bell peppers, diced
6 ounces water
3 ounces tomato paste
1 tablespoon paprika
4 ounces corn starch
1/2 cup water
cooked rice for serving
|
|
Instructions:
|
Place oil and ham hock in pot and when oil is hot, add celery and garlic. Cook until celery is halfway done, approximately 15 minutes.
Add onions and allow to cook a couple of minutes and then add tomatoes, sugar, Worcestershire sauce, salt, pepper and crab boil. Cook for 45 minutes.
Add bell pepper, shrimp, water, tomato paste and paprika. Cook until done, approximately one hour. Add corn starch and water to thicken. Stir well and serve over cooked rice.
|
Recipes 
