|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 117 for shrimp rolls
Blanch shrimp in boiling water ... and wrap up. Arrange on serving dish lined with shredded cabbage and cucumber slices. Top with mayonnaise as desired.
Combine white sauce with shrimp. Heat rye rolls, cut open, scoop out some of the center and fill with the creamed shrimp. Serve hot. Serves 8.
In skillet stir-fry ... minutes more. Drain shrimp and chop. In ... approximately 2 heaping tablespoons for each egg roll - deep fry until golden brown. Serve warm.
In large bowl combine cheese, shrimp, onions, eggs, ... aside. Unroll crescent roll dough onto lightly ... knife cut into 1/2 inch slices. Freezes well.
Thaw shrimp according to package ... of each French roll; hollow out ... 1/2 of shrimp mixture into each roll bottom. Cover with tops. Yield 2 servings.
Saute cabbage, bean ... turns clear. Add shrimp (chopped) and soy ... Spoon into egg roll wrappers (allowing room ... freeze uncooked egg rolls for deep frying ... or hot mustard sauce.
Heat oven to ... green onions and shrimp. Separate dough ... over filling and roll towards opposite point, ... edges well. Place rolls seam side down ... Sauce. Makes 16 rolls.
In wok or ... mixing bowl combine shrimp, chicken-vegetable mixture, ... center of egg roll skin and fold ... Serve warm or cold with egg rolls or won tons.
In wok or ... bowl combine the shrimp, egg, wine, ... corner of egg roll skin pointing at ... seal. Fry egg rolls a few at ... - Sweet Sour - Hot, etc.).
Mix ingredients, using ... bread. Spread with shrimp mixture. Roll tightly, jelly roll fashion; place in plastic wrap. Chill or freeze. Slice thin and serve.
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