|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 71 for shrimp appetizers
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Cut peeled eggs ... seasonings. Stir in shrimp and minced green ... paprika and chopped fresh parsley before serving, if desired. Yields 12 deviled eggs.
In a mixing ... platter. Sprinkle with shrimp. Top with ... cheese, green pepper, tomato, and onions. Cover and refrigerate. Serve with assorted crackers.
Cook artichokes; drain ... Cook and chill shrimp. Place egg ... turning artichokes and shrimp occasionally. This recipe may be cut in half. Serves 12-16.
Peel and devein shrimp. Cook in ... medium heat until heated and bubbly. Add shrimp and cook 1 minute. Serve over assorted crackers. Makes about 1 1/4 cups.
Mix all ingredients ... 3 hours. Thread shrimp on wooden skewers. Broil ... 6 inches from heat, on each side. Baste occasionally with reserved marinade.
Melt butter in ... slightly before stuffing shrimp. Butterfly 1 ... minutes. Stuffed shrimp may be individually wrapped in foil and frozen for future use.
Cream butter. Add shrimp, garlic and cheese. Spread on muffin. Place muffin on cookie sheet, cut in fours. Bake at 350 degrees for 10 minutes.
Mix shrimp and crabmeat together. ... together (about 2 tablespoons). Place on plate lined with lettuce. Pour cocktail sauce over meat. Serve with crackers.
Sprinkle seasoning salt or Greek seasoning on shrimp. Wrap once ... done. Drain and serve on platter. Do not use thick bacon strips or wrap more than once.
Spread each cracker ... 2 or 3 shrimp. Delicious. An ... around the edges. The cream cheese will hold them in place and guests can spread their own crackers.
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