Rivers' Creek shrimp story and recipe

Growing up in the Lowcountry Outdoors allowed me to get to know plenty of fellow sun-worshipers such as Cacky Rivers. Fast-forward to modern day and I am still glad to call Cacky my friend, as well as many of the aforementioned folks who walked the beach, fished the creek or even camped at St. Christopher together. Dr. Tommy Rivers is a longtime outdoorsman, and is currently the eldest member at the Middleton Hunt Club, an honor that he told me doesn't worry him a bit since he intends to hold that title for awhile. I was glad to contribute a story about the Rivers family tradition of creek shrimping that has been passed down at least four generations now. Thanks to Cacky Rivers Williams for transporting me to the top-secret shrimpin' hole so that I could research this tasty subject for myself!
To view this feature story click Charleston Mercury.

To view a past blog entry on shrimping click here.

Cacky and Dr. Rivers gather creek shrimp together

Cacky and her father with washtubss trailing behind

Brewton Inn Creole Shrimp

Submitted by Mrs. Herbert McNulta (Kathryn Deeds) – Charleston Receipts 1950

4 tablespoons bacon drippings

2 medium size onions

1 green pepper

1 – ½ cups celery

1 quart can tomatoes

3 tablespoons tomato paste

salt and pepper to taste

3 cups cooked shrimp

1 teaspoon sugar

Cut up onions, green pepper and celery and fry in bacon drippings 15 or 20 minutes.

Add quart can of tomatoes, sugar and paste.

Let this mixture simmer slowly for 30 to 45-minutes to thicken consistency.

Add pepper and salt.

Fifteen minutes before serving, add cooked shrimp.

Serve dish with rice.

Just look at dem scrumps