|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 82 for sauteed shrimp
Result Page: 1
Blend together all ... Add cleaned, butterflied shrimp (tail on). Let ... for 20-30 minutes. Saute chopped garlic in ... on top of sauteed mushrooms. Serve hot with lemon wedge.
Clean and dry shrimp, then marinate ... only a few seconds, then add cornstarch paste, stir thoroughly, sprinkle on sesame oil. Pour on a plate and serve.
1. To make ... To make the shrimp: Heat the ... shrimp is cooked through. 6. Divide among 4 dinner plates. Top each portion with parsley sauce. Serves 4.
In a large saute pan, melt butter ... burn garlic. Add shrimp and saute until ... or so. Serve immediately. May keep warm in a chafing dish over low heat.
Heat oil in ... 5 minutes. Add shrimp and stir fry ... turns pink. Pour off oil. Add soy sauce, sherry and water. Taste for seasoning. Serve over hot rice.
Chop pepper and ... until tomatoes are cooked but not mushy. Add shrimp, stirring lightly until shrimp are pink. Don't overcook. Serve over linguine or rice.
1. Place a shrimp flat on a ... scallion greens and the parsley until evenly distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.
Heat oil in ... and salt. Add shrimp and saute very quickly until ... minutes. Serve over rice or noodles. Makes 2-3 servings. 280 calories per serving.
Combine above, toss and saute on top of stove until shrimp are cooked. Stir ... 1 tablespoon fine bread crumbs and dash of paprika for color, if desired.
Combine crab boil, butter, onions, pepper and saute until onions are soft. Place shrimp in skillet with ... minutes on medium heat and you have a zesty meal.
Result Page: 1
top of page