|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 162 for shrimp dijon
In large skillet, ... Add garlic and shrimp. Cook over ... heat. toss in lemon juice, tarragon, mustard and parsley. Serve immediately over rice. Serves 4.
In saute pan, ... medium and add shrimp. Cook until ... flour while stirring for about 1 minute more or until shrimp is cooked. Serve with rice or noodles.
In a large ... add garlic and shrimp. Cook over ... CHO 28 gm; Fat 11 gm; Chol 216 mg; Sodium 616 mg. Diabetic Exchanges: Meat - 3 1/2; bread - 2; fat - 2.
Cream all together (not shrimp of course). Cook ... on bottom of greased casserole and mount butter mixture on top. Bake in a 375°F oven for 20 minutes.
Melt butter and add all other ingredients, except shrimp. String shrimp ... lightly browned. If preferred, can quickly saute shrimp in frying pan on high heat.
Blend ingredients and marinade desired amount of shrimp (large or jumbo are best) for 2 to 4 hours. Broil or grill 5 minutes.
Brown mushrooms until golden. Add shrimp, cook until ... hot. Serve immediately over hot cooked rice. Note: All chicken stock may be used in place of wine.
Mix the mustard, ... mayonnaise. Add the shrimp, then the ... Calories...53...Fat...3 g...Carbs...1 g...Protein...5 g... Sodium...79 mg...Fiber...0 g. Points...1.
Place shrimp in non-metal bowl. ... desired) to hot coals. Brush grids with oil. Grill shrimp over hot fire 3-4 minutes each side, brushing with marinade.
In small skillet ... ingredients except the shrimp. Simmer for ... Stir to coat all the shrimp. Bake at high heat for 20 minutes stirring twice. Serve hot.
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