|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 pao shrimp for more results.
1 - 5 of 5 for kung pao shrimp
1. Butterfly the shrimp and pat dry. ... mixture. Bring to a boil and add reserved shrimp. 7. Stir about 2 minutes or until thickened. 8. Serve over rice.
Heat oil in ... 1/2 minutes. Add shrimp, broccoli, mushrooms ... Reserve, prepare vegetables as above. Calories per serving: 292. Fat grams per serving: 6.
Cut into bite-size ... olive oil in wok; heat. Add vegetable first, then shrimp. Add sauce. Veggies should be some what crunchy. Serve over cooked whit rice.
Combine all ingredients in bowl and set aside. Heat wok or deep skillet on high 15 seconds, add 3 tablespoons peanut oil and heat until hot about 30 ...
Above should be shelled deveined, butterflied, washed and dried. Also will need: Mix seafood in marinade for 30 minutes or up to 12 hours before ...
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