|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 shrimp in foil for more results.
1 - 6 of 6 for grilled shrimp in foil
Combine butter, onion, and garlic in pan over medium heat on grill. Saute until ... add vodka and shrimp. (Vodka should ... of red pepper, paprika, etc.
Peel and devein shrimp. Melt butter in microwave and blend ... heavy duty aluminum foil. Fold each ... seal. Preheat gas grill 5 minutes on ... tender. Makes 6 servings.
Remove shell, leaving tail in place and devein shrimp. Mince or ... heavy duty aluminum foil and arrange 4 ... heat on the grill for 5 minutes, turning once. Serves 6.
Preheat oven to 450°F or grill to medium-high. Spray foil with nonstick spray. Center one-half of shrimp on each sheet ... open end, pour in water. Double fold ... serving. Makes 2 servings.
For each serving: Place several corn husks in center of heavy duty aluminum foil. Top with ... butter, clams and shrimp. Sprinkle with ... opening, seal tightly. Grill until vegetables are ... favorite vegetables or seafood.
Soak corn in husks in cold ... squares of heavy-duty foil. Place 5 ... use. Thread 4 shrimp lengthwise onto each ... oil. Arrange on grill and cook 10 ... about 1 1/4 cups.
top of page