|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 114 for garlic shrimp
Shell and de-vein shrimp, leaving tails ... cream together butter, garlic and parsley. In ... shrimp. Top with a curl of green onion, if desired. 6 servings.
In the bowl ... all ingredients (except shrimp, butter and 2 cloves garlic). Process until ... may be tossed with buttered bread crumbs before serving.
In a small ... medium-high heat. Cook shrimp, garlic and red pepper ... Heat thoroughly. Add parsley and red pepper. Serve warm. Makes approx 6 1/2 cups.
In a medium bowl, toss together shrimp, garlic, rosemary, thyme, ... and whisk together until combined. Wrap, refrigerate 30 minutes. Serve with shrimp.
Preheat oven as directed for garlic bread. In a ... to medium, add shrimp. Bake bread ... Toss spaghetti with shrimp and sauce, serve with garlic bread.
Put in 11X7-inch ... ingredients. Sprinkle over shrimp. Cover. Bake ... uncovered, 5-10 minutes more. Eat over Pasta, on slices of bread, or with your fingers!
Melt 4 tablespoons ... 10x13 pan. Dip shrimp in flour. Put ... For sauce, mash garlic, heat sherry ... Serve with hot French bread or over rice. Serves 4.
Drop the whole garlic cloves into a ... and devein the shrimp. In a ... with the reserved marinade, until the shrimp become pink, 6-8 minutes. Serves 4-6.
Wash shrimp in cold water ... Add shallots. Chop garlic with salt on ... individual scallop shells and spoon heated marinade over them. Garnish with parsley.
In large skillet, melt Krona, saute garlic 1 minute. Add shrimp, red pepper ... minutes until shrimp are tender. Serve over linguini. Yield: 4 servings.
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