|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 48 for lobster shrimp salad
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Combine shrimp, lobster, celery, mayonnaise ... a serving of salad on top of ... and stuffed celery. Top with additional mayonnaise and capers. Serves 4.
Preparation time: about ... boiling water, place lobster tail, shrimp and lemon. Cook ... add avocado to salad. Line a ... Serve Lime Mayonnaise alongside.
Cook the 1/4 cup oil and the flour together until it turns a caramel color. This is called the roux, and it thickens the soup. Set it aside. Saute ...
Chop scallops, shrimp, or lobster fine; saute in ... for 10 minutes. Remove foil. Cook another 10 minutes or until flaked easily when touched with a fork.
Mix salad dressing, mustard, and seasonings in medium bowl. Toss with seafood, nuts, and celery. Serve on salad greens.
Heat oil, add onion and cook over medium heat 10 minutes, stirring frequently. Add bouillon, saffron, salt and pepper and mix well. Cook over medium ...
Layer salad ingredients in order: ... cheese and peas in 2 quart glass bowl. Mix dressing ingredients well and top salad. Garnish with cheese and tomatoes.
Combine into a ... the soup, milk, salad dressing and wine. ... mixture. Place croutons on top and bake 30 minutes at 350 degrees. Serves 4. Can be doubled.
In salad oil in large ... Now, add tomatoes, shrimp, chicken and ... hearts to mixture. Place clams (lobster tails) on top; pour melted butter over all.
Add butter to ... are no beads of moisture on puffs. Puffs will be crisp. Cool. Fill with shrimp (or other filling) mixed with mayonnaise or other spreads.
Result Page: 1
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