|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 163 for shrimp chowder
In a large ... until soup is thickened and potatoes are tender. Stir in shrimp. Cooked until pink and cooked through. Sprinkle with parsley before serving.
Heat oil in ... and add the shrimp, oregano, salt ... serving, add milk and fried fish. Sprinkle with parsley. Poached eggs can be served on top, if desired.
In 2 cups ... evaporated milk, Cheddar cheese, pepper, and shrimp. Add parsley flakes to taste; heat gently until cheese is melted and shrimp turns pink.
Saute mushrooms and ... Slowly stir in broth, add wine. Add remaining ingredients, mix slowly until thickened. Add shrimp. Stir in cream just before serving.
Add 1 can ... water. Slowly add shrimp. As soon ... and Parmesan cheese. Serve in soup bowl with saltine crackers or garlic bread. Serves 4. Truly tasty.
About 1 hour ... before serving add shrimp and cheese. Can also be done in crock pot sauteing onions and adding all ingredients except cheese and shrimp.
Boil, clean and strain shrimp, putting liquid ... Allow to simmer for 1/2 additional hour, add thyme, pepper and it is ready to serve. Will serve 6 people.
1. PRE-PREP (can ... seasoning, the bay shrimp and the corn, ... 3. FINISHING THE CHOWDER While the pot ... is available in most grocery markets. ENJOY!
Heat the oil ... red pepper and shrimp and boil gently, uncovered, until shrimp are just cooked through, about 3 minutes. Remove bay leaf and serve. Serves 6.
Ligh tly brown ... 5 minutes. Add shrimp until done. Add ... again. Add salt, 1/4 teaspoon at a time, until desired taste. Decorate with paprika and parsley.
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