|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.
Tip: Try popcorn shrimp for more results.
1 - 10 of 10 for frozen popcorn shrimp
Cook spaghetti as ... refrigerator. (Note: Cut the sandwich ham into small pieces and just run hot water over the popcorn shrimp before placing in salad.)
Saute onions in ... ingredients and simmer for 10-20 minutes. Add frozen or thawed shrimp and heat until it almost boils. Reduce heat and simmer 10 minutes.
Combine shrimp, eggs, celery, ... spoonfuls into hot pan with a little oil. Turn over when egg is set and fry until brown. Make sauce and pour over egg mixture.
In medium saucepan cook shrimp as directed and ... and wrap as directed on package. Deep fry about 2 minutes on each side. Drain and cool on paper towel.
Melt butter; add ... onions wilt, add shrimp and cook until ... chip crumbs. Dot lightly with butter if using bread. Bake at 350 degrees for 15-20 minutes.
Melt butter in ... is cooked. Add frozen peas, cooked rice, ... stir until heated through and peas are tender, about 5 minutes, low to medium temperature.
Spread cream cheese ... dinner plate. Rinse shrimp at room temperature ... taste. Spread over shrimp on plate of cream cheese. Chill and serve with crackers.
Mix soup and add the macaroni, shrimp and peas. Stir ... sprinkle on top of casserole some of the cheese and bread crumbs. Cook again for about 3 more minutes.
Mix all ingredients in large bowl. Pour over ingredients in bowl and toss and chill.
On pizza pan ... cream cheese. On top of cheese spread cocktail sauce, then add shrimp and crabmeat. Garnish with parsley. Serve with favorite crackers.
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