|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 34 for eggplant shrimp casserole
Result Page: 1
Peel eggplant. Cut into ... medium flame, saute shrimp in the oil, ... 2 1/2 quart casserole dish, which has ... oven for about 25 minutes. Serves 6 to 8.
Cover eggplant with water and ... until brown. May use cooked and drained lean ground beef instead of shrimp. If so, add 1/2 cup diced, canned tomatoes.
Saute onion and pepper in butter. Add chopped eggplant and tomatoes cooking ... is tender. Add shrimp and cook 5 ... 20 minutes. Yield: 4 to 5 servings.
Pare eggplant and cut in ... tomatoes. Add chopped shrimp; mix well ... degrees. One can tuna in vegetable oil (6 1/2 oz. size) may be substituted for shrimp.
In a heavy ... medium fire, fry shrimp in the oil, ... to shrimp. Peel eggplant, cut into ... 1/2 quart buttered casserole. Pour undiluted ... 25 minutes. Serves 8.
Peel and cut eggplant in thick slices. ... almonds. Stir in shrimp. Place in ... minutes. Yields: 7 or 8 servings. Season with soy sauce. Serve on rice. Enjoy!
Saute celery, onion ... it's tender. Add eggplant, Worcestershire sauce ... 5 minutes. Add shrimp and continue simmering ... degree oven for 30 minutes.
Saute shrimp in the oil ... to shrimp. Peel eggplant, cut in ... 1/2 quart buttered casserole. Pour undiluted ... paprika. Bake 40 minutes at 350 degrees.
Peel eggplant and cut into ... in bottom of casserole dish. Pour tomato ... Romano and brown under broiler. Serves 6. Crabmeat can be substituted for shrimp.
Saute onion, green pepper, celery and shrimp until onions are soft. Peel and slice eggplant and add to ... bread crumbs. Bake 20 minutes in 375 degree oven.
Result Page: 1
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