Ruth Fales’s Tomato and Shrimp Sauce for Grits, Rice, or Pasta

Preparation info

  • Makes About

    5 Cups

    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About


For the Sauce

  • 5 pounds heads-on shrimp
  • ¼ cup olive oil
  • 2


Peel the shrimp and remove the heads, saving the shells and heads and refrigerating the shrimp for later use. In a large nonreactive stockpot, heat the oil until smoking and add the shrimp shells and heads, stirring them constantly and frying them until they all turn pink. Add the garlic and the tomato puree, reduce the heat, and simmer slowly for 2 hours. Puree the mixture well, then strain it