|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 46 for pan fried shrimp
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Arrange lettuce on ... In a frying pan, heat oil, ... Remove garlic. Add shrimp, salt and ... plate. Sprinkle each with a little lemon juice and serve warm.
Saute onions, peppers ... sauce. Stir-fry until rice is hot. Remove from heat. Place lid on pan. Place on table and serve. Add salt and pepper to taste.
How to Prepare the Key West Shrimp Custard: Peel and ... a small saute pan over high heat. ... Garnish with the fried julienne potatoes on top of the cake.
Prepare all ingredients ... use medium size shrimp. Place 3 ... will take a little longer. Garnish with chopped almonds. Serve over rice. Makes 6 servings.
Cook rice as ... a medium-sized frying pan, sauté 1 ... sauté 20-25 small shrimp with 1 large ... course. Stir, simmer for a few minutes and enjoy. . Budge
Add basil, oil, garlic to frying pan/wok on medium heat. Thaw shrimp under warm water, ... vegetables. Add over cooked rice or pasta and enjoy. Serves 3-4.
Combine eggs, cayenne ... salt in shallow pan. Place flour ... third pan. Dredge shrimp in flour, shaking ... small bowl. Serve over shrimp. 4 servings.
Spray nonstick 12-ounce saut pan. Heat to ... the chicken or shrimp. Cook shrimp ... pan. Heat thoroughly and serve over 1 cup of cooked rice. Serves 2.
In bacon drippings, ... Remove vegetables from pan. Pour off ... and brown. Add shrimp, bacon, vegetables ... Worcestershire sauce. Keep warm until served.
Put shrimp and pork each ... Heat oil in pan. When hot, ... drop in the fried shrimp and pork ... transfer to a plate. Sprinkle with sesame oil and serve.
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