|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.
Tip: Try chop suey for more results.
1 - 10 of 12 for shrimp chop suey
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In a small ... mixed vegetables and shrimp. Bring to ... (using about 2 tablespoons flour). Add 1 teaspoon sugar. Add soy sauce to taste. Serve over hot rice.
Brown onion in ... celery is tender, but crisp and mixture thickens. Add shrimp and soy sauce. Cook until shrimp is done. Serve on rice or chow mein noodles.
Place pork in ... and Chinese noodles. Shrimp: Omit pork. ... green peppers cut in long strips. You put them in same time that you cook onions and celery.
Combine all ingredients and let stand for 30 minutes. Use small amount of oil in skillet. Place 1/4 cup mixture for each patty and brown on each ...
Combine all veggies ... combine well. Add shrimp, combine well. ... each over 1 cup rice. Single serving = 4 ounces protein, 1 cup vegetable, 1 cup starch.
Cook spaghetti according ... mixture. Stir. Add shrimp, mixing well. ... vegetable and shrimp mixture with spaghetti. Stir. Serve hot. Makes 8 to 12 servings.
Stir fry all ingredients in hot oil until just cooked. Add 1 cooked and drained package of Frieda's Fresh Chinese Noodles. Stir fry briefly to blend ...
Cut all ingredients into string shape except shrimp. Heat oil ... is LEE GONE CHOP SUEY and is a ... it was named after him and became a favorite of his.
Cut all vegetables ... all meats and shrimp into bite size ... done (do not over cook). Dissolve cornstarch in 1/4 cup water and add to mixture. Serve hot.
Shell and devein shrimp. Broil pork; ... cornstarch-water mixture and add to the vegetable combination in the wok. Stir until thickened. Put on a platter and serve hot.
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