|Nathalie Dupree's Shrimp and Grits|
|by Nathalie Dupree|
"Breakfast shrimp and grits" has long been a staple of the South Carolina Lowcountry, the favored morning repast during the busy summer shrimp season.
Results 1 - 10 of 87 for curried shrimp salad
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Mix first 8 ingredients. Chill, then mix peas, rice and shrimp. Refrigerate 6-8 hours. Garnish with toasted almonds if desired.
Early in day: Thaw frozen shrimp. Peel and ... juice, 1 teaspoon salt and curry. Add shrimp and green onions; toss. Serve on lettuce leaves. Makes 4 servings.
Toss all ingredients. Shake all ingredients in tightly covered container, chill. Pour over salad when ready to serve.
Add shrimp, onions and ... mix well with salad ingredients. Chill. Serve ... substitute 1 cup raw rice which you then cook for pasta and chicken for shrimp.
Heat oil in ... then combine with remaining ingredients, reserving 2 tablespoons of the scallions to garnish the top of the salad. Makes 2 to 4 servings.
Cook macaroni al dente. Boil shrimp 2 minutes; clean and cut in half. Mix all above with macaroni and shrimp and place in crock pot. Cook on low for 3 hours.
Cut shrimp into bite size ... better during that time and salt and lemon flavors will subside some. Lump crabmeat may be substituted for the shrimp. Serves 4.
Combine first five ... Mix well. If needed, thin with the pineapple juice. Fold into the rice and shrimp mixture. Refrigerate for 1 hour before serving.
Mix all ingredients, using amount of mayonnaise you desire. Chill. Serve on lettuce. NOTE: This is a good sandwich or cocktail cream puff filling.
Assemble ingredients. Arrange on lettuce leaves. Add garnish.
Result Page: 1
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