|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 57 for lobster tails shrimp
Result Page: 1
Dice lobsters and add remaining ingredients. Serve on a bed of mixed salad greens. Garnish with slices of pimentos and lemon wedges.
Cook seafood if needed. Cut in bite size pieces. Combine remaining ingredients and heat. Add seafood. Serves 12.
Preheat oven to ... stir in. Push lobster into rice between ... pork pieces. Push shrimp in. Leave tails up out of ... Garnish with chopped parsley. Serves 12.
Cook lobster tails in boiling water ... sprinkle generously with cheese. Broil 4 to 5 inches from heat about 10 minutes or until browned. Yield: 4 servings.
Or any combination of about 3 pounds of seafood. Melt butter in saucepan and add garlic, onion and mushrooms. Saute until tender. Add seafood and ...
In heavy skillet, ... cooked peas, chicken, lobster and shrimp. (Add some ... liquid. NOTE: Add hot boiling water if rice is not done so it won't become dry.
Heat the olive ... from prawns or shrimp, thaw the langostinos or lobster tails, if frozen, ... or until the rice is tender. Serve immediately to 6 or 8.
Saute: 1/3 c. finely chopped bell pepper 1/3 c. finely chopped onion Add: 1/2 c. white sauce (thick as mayonnaise) 1 tbsp. mustard 1 tsp. ...
Make Basic white ... and green onion. Shrimp and lobster should be cooked ... Coat outside of bag with melted butter, bake at 375 degrees for 25 minutes.
Wash fish fillets ... baking dish. Parboil lobster tails or pieces by ... and dice. Mix meat with celery soup, curry and sour cream. Spoon over fish rolls.
Result Page: 1
top of page