|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 31 for shrimp primavera
Result Page: 1
Cook fettuccine in ... until tender. Add shrimp; saute 2 ... desired, shrimp can be butterflied by making a lengthwise cut through outer edge of shrimp.
Peel and devein shrimp; set aside. ... onto serving plates; serve with lemon wedges. Garnish with mint sprigs, if desired. Yield: 6 (1 1/3 cup) servings.
Seasoned cheese. Combine ... For salad, drain shrimp, place in ... bowl beginning with vermicelli mixture and ending with vegetables. Garnish with shrimp.
Melt butter in ... non-stick spray. Saute shrimp until they are ... blended. Remove and place in a warmed bowl and top with fresh grated Parmesan cheese.
Set out a ... more minutes. Add shrimp. Cook 1 ... at a time. Toss in cheese and mix. Add herbs and basil. Put on platter. Serve immediately. Serves 4.
Cook noodles, drain ... about 5 minutes or until liquid is reduced by half. Stir in linguini noodles, broccoli and shrimp. Heat 2 to 3 minutes. 2 servings.
Saute parsley in ... in pieces. Saute for 1 minute. Add 1 pound raw, shelled shrimp and cook about 3 minutes. Once shrimp is cooked, add pasta and serve.
Saute scallops and shrimp in butter or ... Meanwhile, cook fettuccine according to instructions. Then combine everything and mix thoroughly. Serve immediately.
Cook spaghetti as ... Add vegetables and shrimp and cook over ... parsley. Spoon over spaghetti and toss well. Makes 6 servings. Serve with green salad.
Place pasta packages ... can be mixed). Add shrimp and peas. Put in a 3 quart casserole and heat at 350 degrees for 45 minutes or until bubbly. Serves 8.
Result Page: 1
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