|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 74 for crab stuffed shrimp
Result Page: 1
Shell and devein, ... on tails. Drain crab meat, combine with ... center of each shrimp, press in ... the tails should be pink. Serve with lemon wedges.
In a large ... (except mushrooms and crab or shrimp) to make ... Note: Extra stuffing can be spread on toast and broiled. Serve with a tomato slice on top.
Combine first nine ... aside. Place 2 shrimp side by side ... Spoon 3 tablespoons crab stuffing over shrimp; ... fish flakes easily when tested with a fork.
Finely diced onion, ... taste. Peel, devein and butterfly shrimp. Stuff with crab stuffing. Bake at 350 degrees until golden brown; about 5 to 6 minutes.
Leave tail on shrimp. Split the ... in, stuff with crab. Put a ... about 5 minutes. Add wine and cook another 5 minutes. Serve on rice with remaining juices.
Saute vegetables in butter. Stir in crab meat and shrimp. Add seasonings ... jalapenos. To bake as a casserole, bake for 25-30 minutes at 350 degree oven.
Cut avocados in half and remove seeds, save the half peels. In a bowl mash avocados, add above ingredients and mix well, fill in bowls 1/2 peels and ...
Saute celery, onion, ... all above ingredients in casserole. Cover with bread crumbs. Bake at 350 degrees for 45 minutes. Serves 6. Makes 25 stuffed crabs.
Preheat oven to 375 degrees. Spray 13x9 baking dish with non-stick pan spray. Brush fillets with melted butter. Saute onion,celery, pepper, garlic ...
Stir together all ingredients until blended. Spoon into 1 quart casserole or 8 oven proof shells. Bake at 350 degrees for 30 minutes until browned. ...
Result Page: 1
top of page