|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.
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.
Heat oil in ... 1/2 minutes. Add shrimp, broccoli, mushrooms ... Reserve, prepare vegetables as above. Calories per serving: 292. Fat grams per serving: 6.
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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