|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.
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Results 1 - 10 of 13 for shrimp bar b que
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Crush garlic in ... Wash and place <<B>BB>>shrimpB> in an oblong ... with hot French bread and green salad. The juice is delicious. <B>ShrimpB> do not have to be deheaded.
Wash <<B>BB>>shrimpB>. Put in ... lemons on top. Dot <B>shrimpB> with butter. Place under broiler until <B>shrimpB> turns pink. Turn oven to 350 degrees. Bake 15 to 20 minutes.
Mix first 6 ... and pour over <<B>BB>>shrimpB>. Refrigerate 2-3 ... stir. Bake at 400 degrees for 30 minutes or until <B>shrimpB> are done. Serve with French bread to dunk.
Mix and heat, let cool; add <<B>BB>>shrimpB> and let set for 20 minutes to 2 hours (refrigerated). Put <B>shrimpB> on skewers and grill on low until done.
Melt ingredients in a saucepan. Put peeled <<B>BB>>shrimpB> in oblong Pyrex ... minutes. Better if <B>shrimpB> are marinated overnight. If too spicy, cut the peppers in half.
Melt 1/2 cup ... stirring constantly. Add <<B>BB>>shrimpB>. Cook 2 ... <B>shrimpB> and sauce around rice. Sprinkle with parsley flakes and serve with lots of garlic bread.
Wash <<B>BB>>shrimpB>. Spread in ... 30 minutes. Bake at 325 degrees for 45 minutes, stirring occasionally. Serve in soup bowls with French bread to dip in sauce.
Soak peeled raw <<B>BB>>shrimpB> 4-6 hours in ... stir. Bake at 350 degrees approximately 30 minutes, stirring every 10 minutes. Serve over rice and/or French bread.
Arrange <<B>BB>>shrimpB> in 9 x ... Turn oven on to broil and put <B>shrimpB> under broil for about 10 minutes. Take out, turn <B>shrimpB> over and broil for 5 minutes longer.
Simmer the following ingredients in pan on stove: 1 c. vegetable oil 3/8 c. Worcestershire sauce Dash of cayenne pepper Juice of 2 lemons 1/4 tsp. ...
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