|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 chowder for more results.
Results 1 - 10 of 11 for lobster shrimp chowder
Result Page: 1
Brown onion in butter. Add clams, clam juice and potatoes. Cook 10 minutes or until potatoes are tender. Add remaining ingredients and simmer for 30 ...
Put all ingredients into large saucepan. Shrimp and lobster "tails" may be ... condiments until it tastes right to you. Cook over low heat for several hours.
Cut the lobster meat into small ... shell. Boil the shrimp separately and shell. ... cooked. Remove lobster shells. Finally add the sherry or white wine.
Cook haddock, just ... Add clams and shrimp (not drained). Add crabmeat and lobster. Heat to ... aside to ripen; reheat to serve. Yield 12 to 16 servings.
Combine soup, milk ... 5 minutes. Add shrimp, lobster, onion and ... 1/2 quarts. This is difficult to find so substitute Campbell's cream of shrimp soup.
Drain and wash ... oysters curl and shrimp turn pink and ... careful of sand); simmer 45 minutes; sprinkle with paprika. Serve with buttered pilot crackers.
If using canned clams, add juice first. Saute onions and garlic in olive oil. Add green pepper, tomatoes, red wine, and oregano. Simmer about 1/2 ...
Heat all ingredients together very slowly. Do not let mixture boil. Serves 10 to 12.
Combine vegetables, water, onion and bouillon in large saucepan. Bring to boil; reduce heat and cook 5-7 minutes or until crisp tender. Stir in milk. ...
Combine soup, milk ... about 10 minutes. Add shrimp, lobster, onion and thyme. Simmer about 5 minutes. Season to taste. Makes about 2 1/2 quarts. Serves 4-6.
Result Page: 1
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