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Wild Georgia Shrimp Shrimparee
JACK D’ANTIGNAC- (912) 832-5153
Jack has lived most of his life on the Georgia coast. His great grandfather was Captain John McIntosh Kell, a Confederate Naval hero. Captain Kell’s love for the ocean is also in Jack’s blood.
Jack started shrimping at the ripe old age of 16 during the summer when he was not in school. After high school he went off to college in 1954 to Georgia Tech but could not get the ocean off his mind, so he gave up college and come back home to McIntosh county where he has been a commercial shrimp fisherman ever since. His first of ten shrimp boats was a 27 footer named the “Firefly”. Jack has always been very active in the shrimping industry. From 1967 until 1987 he stared another business as a shrimp buyer trying to get the best prices he could for his fellow shrimpers. Jack has retired from going out on the boats but is still involved in their management. He also served as President of the Georgia Shrimp Association for seven years.
Wild Georgia Shrimp Shrimparee
3 lb. Wild Georgia shrimp (peeled & devained)
1 lb. fresh ground beef
½ lb. fresh sausage
¼ lb. bacon
2 large green bell peppers (finely chopped)
6 large onions (diced)
2 – 14.5 oz. cans of tomato paste
2 – 14.5 oz. cans of tomato sauce
5 oz. Lea & Perrins Worchestire Sauce
3 tbsp. Tabasco sauce
Lemon pepper
Garlic salt
In large pot fry bacon, then mix in sausage and ground beef stirring constantly until done. Sautee bell peppers and onions then add to meats. Add tomato paste, tomato sauce, worchestire sauce, garlic salt & lemon pepper (to taste), tabasco sauce and simmer for 45 minutes. Then add the Wild Georgia shrimp and simmer for another 15 minutes.
Serve over Rice. Complete meal with Garlic Bread and a fresh Garden Salad
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