|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.
Tip: Try scallop fried rice for more results.
1 - 8 of 8 for shrimp scallop fried rice
In butter soften onion and mushrooms. Add shrimp and scallops. Stir until cooked. Add rice and soy sauce, blend well.
Rub chicken with ... seafood you like, cover and turn off the heat, the seafood should poach in about 10 minutes. Serve 1 cup gumbo over about 1/4 cup rice.
Cut chicken into ... 2 cups of rice in 1 tablespoon ... 10 minutes. Add shrimp and scallops and cook 10 ... garnish top with parsley and steamed mussels.
Wash the stir ... water, oyster sauce, rice, wine and ... platter. Pour the hot stir fry mixture over the bed of rice and serve immediately. Don't eat too much!
Thaw seafood, if frozen. Shell and devein shrimp; set aside. ... Remove. Stir fry scallops 2 to 3 ... or until heated through. Serve over rice. Serves 4.
In a wok ... wok and add shrimp and scallops. Stir fry ... stir in cooked rice. Stir fry ... two. Mix in vegetables, seafood and remainder of soy sauce.
Cut in chunks. Stir-fry conch, scallops, lobster and ... to taste, add shrimp for the last ... minutes. Serve over rice or pasta. Serve ... top this fantastic meal.
Deep fry raw ... add ginger, garlic, scallops, shrimp, and fresh ... Put mixture on fried noodles, add crab ... side of mixture. Rice for starch and garnish with fresh parsley.
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