|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 50 for precooked shrimp
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Put butter and olive oil in large skillet over medium high heat until butter is melted and mixture bubbles. Add dry white wine, garlic cloves, ...
Saute scallops in ... chilled scallops, tomatoes, shrimp, olives, water ... overnight or at least 4 hours. NOTE: This is also good without the scallops.
Mix soup and ... and almonds, cover, bring to boil to cook 10 minutes or until rice and shrimp are done. Stir occasionally, add olives, top with almonds.
Mix mayonnaise, lemon ... salt. Allow to blend overnight. Add shrimp, peas, celery, onions. Chill. Just before serving, add almonds and noodles. Serves 6-8.
Finely dice the ... hot, add the shrimp (optional) and sprinkle ... people generous bowls of chowder accompanied by tossed salad and biscuits or French bread.
Make crust. Once in pan, brush crust with 1 beaten egg white, let dry completely, this prevents a soggy crust later. Do not pre-bake. In large bowl, ...
Soak gelatin in ... mayonnaise, celery, onion, shrimp, salt and ... mold and refrigerate at least 6 hours. Serve with your favorite crackers or Melba Toast.
Saute vegetables in oil until tender. Add chicken, shrimp and pasta, cook ... mixture to vegetable mixture, mix thoroughly and simmer for 15 minutes. Serve 12.
Saute onion and ... stirring constantly. Add small amount of water if thickens too quickly. Add shrimp, stirring well. Serve. Will fill 5 to 6 hungry people.
Melt butter in ... and pepper; cook 1 to 2 minutes more. Add shrimp; cook until pink on both sides, stirring constantly. Remove from heat. Serve over rice.
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