|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.
Results 1 - 10 of 40 for saute shrimp
Result Page: 1
Saute shrimp and crabmeat in butter. Add onion and garlic. Steam broccoli and assorted veggies with shrimp mixture. Add cream and celery. Serve over rice.
Peel and devein shrimp. Combine 1/2 ... stirring seafood occasionally. Saute pecans in 2 ... stirring constantly. Serve over pecan rice. Yield: 3 servings.
Saute celery, peppers, mushrooms ... just tender. Stir in shrimp. Cook additional 5 minutes or until shrimp just turns pink. Serve over hot cooked rice.
Shell and devein shrimp. Remove stems ... add oil and saute shallots for 2 ... pilaf or kasha. Serves 4-6. Variation: Omit mushrooms and add more shrimp.
Combine first 6 ... In large skillet, saute garlic in oil; ... crisp. Remove. Saute shrimp and scallops 2 ... Serve with cooked brown rice. Makes 4 servings.
1. In a ... 3. Add boiled shrimp, white wine and saute about 15 minutes. ... melts, about 1 minute. 5. Serve hot, over a bed of rice. (Serves 2-4 depending.)
Saute celery, peppers, mushrooms ... just tender. Stir in shrimp; cook additional 5 minutes or until shrimp just turns pink. Serve over hot cooked rice.
Melt butter in ... cook slightly. Add shrimp, stirring frequently ... wine and parsley. Heat to boiling. Serve over rice. Makes enough for 2 hungry people.
Melt butter over medium heat. Add mushrooms, shrimp, green pepper, garlic. Saute until shrimp turns ... pepper and parsley. Toss and garnish with lemon.
Saute celery, peppers, mushrooms ... just tender. Stir in shrimp and parsley and cook 5 minutes or until shrimp just turns pink. Serve over hot cooked rice.
Result Page: 1
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