|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 37 for shrimp kabobs
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Wash, peel and ... ziploc bag, marinate shrimp and cut vegetables ... the skewer. Grill kabobs, for 4-7 ... dressing. Serve over baby greens or steamed rice.
In 2 quart ... and pepper. Add shrimp and stir to ... side. Turn and cook other side until shrimp is pink and tender, about 10 to 15 minutes. Serves 5-6.
Combine first six ingredients. Pour marinade over shrimp and refrigerate overnight. Alternate shrimp and remaining ingredients on skewers. Grill or broil.
Parboil pepper and ... Clean and devein shrimp. Alternate tomatoes, ... longer. Can also be made with zucchini instead of potatoes and served over rice.
Preheat grill or ... bowl toss the shrimp with salt and ... butter to all sides of the kabobs, and then flip over and cook another 4 minutes. Serving Size: 4
Mix all ingredients ... 3 hours. Thread shrimp on wooden skewers. Broil ... 6 inches from heat, on each side. Baste occasionally with reserved marinade.
Make Good Seasons ... cover raw peeled shrimp and scallions. Cover ... onion, etc. and place on grill. When orange on one side, flip over and do the same.
In small saucepan ... pieces alternately with shrimp, zucchini, corn, ... pepper squares. Grill kabobs over medium-hot coals ... tomato. Makes 3-4 servings.
Mix ingredients in ... hours. Broil or grill on skewers, turning and brushing with marinade until shrimp are pink. Serve with melted butter and lemon wedges.
Combine first 10 ... water. Thread beef, shrimp and vegetables alternately on 6 long skewers. Grill kabobs over medium hot ... potato cubes to vegetables.
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