|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 241 for shrimp lettuce salad
1. In 1 ... drain. 2. Drain shrimp and wash. 3. ... (best when mixed the day before). 4. Tear lettuce and cut onion. Mix all ingredients just before serving.
Mix all ingredients in a salad bowl and serve with Saltine crackers. This is a great lunch!
In pot over ... serving platter with lettuce. Top with cheese, bacon, eggs, shrimp, avocado, and ... mustard to dressing, mix well. Drizzle over salad.
After peeling shrimps, clean them ... mix. The chopped chives you add on last. Shrimp salad is ready to serve on garlic bread or on regular soup rolls.
Layer salad ingredients in order: lettuce, seafood, onions, ... glass bowl. Mix dressing ingredients well and top salad. Garnish with cheese and tomatoes.
For Mayonnaise: Mince ... Adjust seasoning. For Salad: Combine crabmeat, ... mayonnaise. Arrange 2 lettuce leaves off center ... passing remaining mayonnaise separately.
Prepare rotini according ... directions; drain. Thaw shrimp and drain. In ... salt. Add to salad mixture; toss to ... chill thoroughly. Add lettuce before serving; toss gently. 6-8 servings.
Using cold salad fixings, toss everything ... bacon, add the shrimp and gently saute ... dressing. Serve with Crosby saltines, Melba toast or bread sticks.
Drain crabmeat and shrimp into a strainer; ... Meanwhile, line chilled salad plates with layers of lettuce leaves. Place tomato ... excellent with this salad.
Cook shrimp in 1 quart ... serving, cut the lettuce into thin shreds. ... Serve with potato salad, a green ... sticks. Mix the above until well blended.
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