|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 14 for shrimp enchiladas
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1. Peel shrimp. Heat water ... aside. 4. Roll enchiladas. In each ... each one. 6. Bake at 350 degrees until cheese melts and is bubbly. Makes 7 enchiladas.
Saute the mushrooms ... cheese, cumin, oregano, shrimp and crab meat. ... picante sauce over enchiladas. Sprinkle with ... 20 minutes. Makes 8 servings.
Clean and wash the shrimp; fry them ... salt, Accent, pepper, Worcestershire sauce, and Tabasco sauce. Simmer slowly for 25 or 30 minutes. Makes 6 servings.
Clean and wash shrimp. Cook in ... cooking wine, vinegar, bay leaf, salt, pepper, Worcestershire sauce, and Tabasco sauce, simmer slowly for 25-30 minutes.
Gently mix sour ... Place cheese and shrimp in center of ... up to make enchilada. Place enchilada ... melted. Sprinkle with green onions before serving.
Saute onions and ... Place 2 tablespoons shrimp mix and 2 ... pour over tortillas. Sprinkle remaining cheese and bake covered in 350 degrees for 30 minutes.
In a fry pan add the oil and spread it around so that the entire pan is covered. Place the tortilla shell in the pan and add the cheese, vegetables ...
Saute in olive ... to taste. Add shrimp, lobster, another ... Cook another 3/4 hour. Turn off, add crab meat to thicken. Great for parties. Will feed 12-16.
OPTIONAL GARNISHES: Shredded ... well. Add crab, shrimp, 2 cups ... 5 minutes. Serve with additional picante sauce. Garnish as desired. Makes 6 servings.
Saute meat in hot oil until no longer raw. Add onion, garlic and pepper. Continue cooking. Add remaining ingredients. Cook over low heat for 25-30 ...
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