|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 18 for mayonnaise crab stuffed shrimp
Result Page: 1
Cook Rice-A-Roni as directed; cool. Add remaining ingredients. Chill.
Combine rice-vermicelli mix ... of leaves. Thaw shrimp or imitation crab. If using ... toss well. Chill and serve in green leafy lettuce cup. Serves 12.
Combine all ingredients except mushroom soup. Turn into baking dish. Top with soup. Turn into baking dish. Top with soup. Bake covered in 325 degree ...
Stir together all ingredients until blended. Spoon into a 1 quart shallow casserole. Bake at 350 degrees for 30 minutes or until lightly browned. ...
Heat 1 can ... Cool slightly. Add mayonnaise, celery, green ... pimento, and meat. Salt to taste. Use sliced stuffed green olives for eyes, if using fish mold.
Soften gelatin in cold water. Dissolve over hot water. Combine ingredients, adding gelatin mixture last. Arrange sliced olives for eye and pimento ...
Stir together all ingredients until blended. Spoon into 1 quart casserole or 8 oven proof shells. Bake at 350 degrees for 30 minutes until browned. ...
Mix all ingredients together in large bowl. Pour into buttered baking dish. Sprinkle with additional stuffing mix. Bake at 350 degrees uncovered for ...
Finely diced onion, ... taste. Peel, devein and butterfly shrimp. Stuff with crab stuffing. Bake at 350 degrees until golden brown; about 5 to 6 minutes.
Combine first nine ... aside. Place 2 shrimp side by side ... Spoon 3 tablespoons crab stuffing over shrimp; ... fish flakes easily when tested with a fork.
Result Page: 1
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