|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.
1 - 10 of 76 for marinated shrimp
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In the bowl ... all ingredients (except shrimp, butter and ... lemon wedges. Optionally, shrimp may be tossed with buttered bread crumbs before serving.
Mix all ingredients together and marinate for 24 hours. Will keep in refrigerator for 2 weeks.
To make marinade combine: shrimp, oil, vinegar, ... well. Chill. To serve pass salad with Parmesan cheese to sprinkle over the top of each serving. Serves 6.
Cook shrimp - cool. Mix ... water over them right away at bright green color - wrap shrimp with pea pod securing with a cocktail spear or toothpick. Enjoy!
Prepare salad dressing according to package, omit water and replace with vinegar. Mix dressing, vegetables and shrimp. Marinate overnight, stir occasionally.
Cut down back of each shrimp shell. Devein, but ... now and then to mix well. Remove from refrigerator 30 minutes before cooking. Grill about 5 minutes.
Boil shrimp and cool. Toss ... garlic and mix with shrimp mixture. Cover and refrigerate for several hours. Serve on a plate with Romaine lettuce. Excellent!
Cook shrimp in pot of ... Mix lime juice, salt, pepper, leaves and onions. Add shrimp and mix. Cover and chill overnight. Discard by leaves. Serves: 12.
Mix marinade in shallow bowl, add shrimp, cover, refrigerate ... alternating. Grill until shrimp just become opaque basting occasionally, about 3 minutes per side.
Boil and peel shrimp, put all ... plastic or glass container and cover. Refrigerate date before serving. Shake or stir often. Serve on bed of lettuce or alone.
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