Low Country Caldron
Ingredients:
2 lbs. unpeeled raw shrimp (26-30 count)
1 tbsp. vegetable oil
2 cloves garlic, minced
2 lbs. smoked sausage
½ tsp. dried thyme
1 envelope dry onion soup mix
4 cups water
¼ cup dry white vermouth
1 (27 oz) can Margaret Holmes Seasoned Collard Greens
2 (14 ½ oz) can Margaret Holmes Tomatoes, Okra, Corn
1 loaf hardy bread, whole
Butter spray
Recipe Instructions:
Heat oven to 400 degrees. Peel shrimp and set aside. In 4-6 quart pot (caldron) add oil, garlic, and sausage. Stir and cook over medium heat until garlic is golden,
pour off oil. Add thyme and onion soup mix. Add cup-at-a-time – water and whisk to blend, bringing to a boil. Add vermouth and simmer 10 minutes. Stir in greens and tomatoes-okra-corn. Simmer 10 minutes to blend flavors and sausage is cooked. Raise heat and add shrimp to “caldron”. Cook until shrimp is done for about 5 –10 minutes. Meanwhile break-up bread into 3”- 4” chunks and place on baking sheet lined with foil. Butter spray bread and crisp in oven 10 minutes. Serve in deep bowls with shrimp and sausage on top – bread on side.
This Recipe uses the following products:
- Seasoned Collard Greens
- Tomatoes, Okra and Corn
