|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 386 for ginger shrimp
Have all ingredients ... 2 minutes. Add shrimp. Cook until ... to drain. Saute ginger, pepper, onion ... Serves 4-6. Note: Omit shrimp for a vegetarian dish.
Thinly slice all ... fry pan. Add shrimp and cook 4- ... Add vegetables and ginger; season. Cook ... in vegetables; add shrimp. Simmer 1-2 minutes. Serve.
Heat oil in ... Brown the peeled ginger root and ginger ... 5 minutes. Add shrimp and stir fry ... sherry and water. Taste for seasoning. Serve over hot rice.
In small saucepan, ... sauce, sugar, and ginger. Bring to ... from heat. Split shrimp down back without ... per side. Makes 6 serving, 125 calories each.
Peel and devein shrimp. Coat a ... Add garlic and ginger to skillet; saute' ... Yield: 6 servings. (Scallops, chicken or veal can be substituted for shrimp).
1. In a ... scallions, oil, garlic, ginger, and pepper. Stir in the shrimp and coat well. ... grill until the shrimp turn pink and are opaque in the center.
Low Cholesterol. Makes ... all ingredients except shrimp. In large ... Use 1/3 medium onion, cut into pieces. Substitution: Use 1 teaspoon ground ginger.
Heat wok. Add oil, garlic. Add shrimp. Stir fry ... wok; return shrimp, ginger, stir. I ... onion, vegetable of your choice - you can use chicken or beef.
Peel shrimp, wash and ... Peel and sliver ginger root. Chop green ... on large platter. Simmer sauce left in skillet until it thickens, pour over shrimp.
Mash together ginger root, shallots, garlic, ... 1/2 cup. Add shrimp in single layer. ... minutes. Serve shrimp with scallion rice. Serves 3 or 4 people.
top of page