|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 lemon pasta for more results.
1 - 10 of 22 for shrimp scallop lemon pasta
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Brown lamb. Add ... tomatoes with juice, lemon juice, balsamic vinegar, ... Serve over a thick noodle like bucatini or perciatelli. Sprinkle with feta.
1. Bring large ... to boil for pasta. Cook pasta ... high. 3. Add shrimp and scallops and saute until ... tomatoes, parsley and lemon peel to skillet ... pepper and eat immediately.
Simmer scallops in saucepan with ... blending well. Add shrimp, scallops and ... heat. Stir in lemon juice, Tabasco, salt ... mushrooms. Spoon into pasta shells. Sprinkle with ... when I make this.
Make pasta. Add vegetables and meat. Add dressing. Chill and serve.
1. Heat 1 ... thickens. Add nutmeg, lemon pepper, Parmesan cheese ... wine. 3. Cook pasta in chicken broth ... crab and prosciutto for shrimp and scallops).
Place cottage cheese, ... minutes). Add flour, lemon juice, basil, mustard, ... Pour over hot pasta. Toss to ... Garnish with tomato. Add seafood if desired.
Melt Touch of ... low heat. Add lemon juice. Stir seafood ... and cook until shrimp are pink and scallops done, no longer than 8 minutes. Serve over pasta.
Cook pasta according to package ... mayonnaise, sour cream, lemon juice, capers, salt ... Serve on a bed of crisp lettuce leaves. Makes 4 to 6 servings.
Combine all ingredients ... bread crumbs, and pasta in a pan. ... top of crabmeat. Bake 15 minutes. Serve over pasta with fresh, grated Parmesan cheese.
Cook pasta in large pot ... medium high. Add shrimp and scallops and saute until ... parsley, basil and lemon peel. Toss gently ... and pepper. Serve immediately.
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