|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 22 for king fish
Result Page: 1
Though of Spanish ... method of preparing fish is very popular ... night in the refrigerator or a cool place to marinate. This will keep for several days.
Rub flour and butter together and put into a 3 or 4 quart soup pan. In a separate heavy bottomed saucepan, combine milk with herbs and seasonings. ...
Season fish with garlic salt, ... fry fish until golden brown. Put fried fish in baking pan; add rest of ingredients on top of fish with tomato sauce last.
Melt butter. Blend in flour, salt (1/2 tsp.) and pepper (few grains). Add milk. Heat and stir until thickened and smooth. Cook mushrooms and pepper ...
King fish has a dry ... parts onion, bell pepper, celery. Bake, covered, for 20 more minutes at 350 degrees. Thick pieces bake better. Serve with vegetables.
Melt butter in large Dutch oven. Saute onion until it turns golden. Stir in flour until blended. Add tomatoes, stock and okra. Stir until smooth. ...
To prepare batter: ... cm. pieces. Cut fish fillets into 3 ... into batter and fry in one piece. Serve hot with lemon and soup with grated mooli. Serves 4.
Cook fish in a covered ... mackerel with a fork. Mix all ingredients in bowl. Refrigerate for a couple more hours before serving. Good served with crackers.
Coat fish with flour and ... pepper to taste. Simmer for few minutes, then spread over fish. Let marinate for 8 hours or overnight. Can be eaten hot or cold.
Result Page: 1
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