Are we really just days away from Easter? Winter simply flew by for all of us. From the wonderful rush of Christmas deliveries straight to recipe testing for some delicious new cookies, our Grey Ghost family has benefited from all of the cold, rainy days spent experimenting in the bakery.
Easter and some much-needed family down time couldn’t come soon enough! As a child, I couldn’t wait for Easter. Of course a visit from the Easter Bunny and a new pastel church dress were enough to make me giddy, but it was our annual Easter visit to the house at Pawleys Island, SC that made the days leading up to the holiday seem endless. Screened porches overflowing with aunts, uncles, and cousins — all of our mouths watering for my favorite Shrimp Creole served over fragrant Carolina Gold Rice. In a few short days, we’ll all be back on the porch but I’ll be in the kitchen making this timeless recipe inspired from the well-worn pages our of family's treasured copy of Charleston Receipts.
4 tablespoons bacon drippings
2 medium size onions, diced
1 green pepper, diced
1 1/2 cups celery, diced
1 quart can tomatoes
3 tablespoons tomato paste
Salt and pepper to taste
3 cups cooked shrimp
1 teaspoon of sugar
Fry the onions, green pepper, and celery in the bacon grease for 15 to 20 minutes. Add the tomatoes, tomato paste and sugar and simmer slowly for 30 to 45 minutes to thicken the consistency. Salt and pepper to taste. Add cooked shrimp 10-15 minutes before serving. Serve over Carolina Gold Rice. Serves 6-8
From our family to yours … Happy Easter!
Looking for a little brunch sweet or Easter basket treat? Don’t forget about our Lemon Sugar cookies baked with candied lemon peel and topped with pearlized sugar.