|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 27 for shrimp scampi sherry
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Split 3 pounds of deveined shrimp left in shell, ... platter, pour hot Scampi sauce on each ... lemon juice and sherry. Mix the ... indefinitely in the refrigerator.
Peel, devein, butterfly shrimp and place in ... tomato sauce and sherry. Pour over ... mixture on top of shrimp and run under broiler for a few minutes.
Melt butter in ... Add Worcestershire sauce, sherry, garlic, lemon ... Mix well. Arrange shrimp in a single ... as an appetizer or over rice as an entree.
Melt butter over ... parsley, wine or sherry and salt and ... 10 minutes. Add shrimp and saute over ... minutes, or until shrimp is no longer pink. Serves 2-4.
In a shallow ... sauce, 1/4 cup sherry, 1 clove ... 1 pound raw shrimp, deveined, (you ... Broil on high for 3 minutes. Eat as appetizer or serve with rice.
In shallow pan, ... Mix well. Arrange shrimp in single layer ... Put rice on large platter. Sprinkle cheese over rice. Spoon shrimp and sauce over rice.
In a small ... minutes. Saute the shrimp in 1/2 oil ... minutes). Transfer shrimp to a serving platter. Pour the sauce over the shrimp and serve. Serves 4.
Place shrimp on a broiler ... other ingredients, except sherry and sprinkle evenly ... until pink and tender. Sprinkle with the sherry and serve hot on rice.
Heat oil in ... very hot, add shrimp. Stir and ... 2 minutes. Add sherry, tomatoes and ... just to reheat. Serve over pasta. Sprinkle with Parmesan cheese.
Melt butter in ... until tender. Add shrimp and cook for ... children, then add sherry and capers. Cook ... sauce. Add Romano cheese if desired. Serves 4-6.
Result Page: 1
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