|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 121 for shrimp scallops
In a medium ... slowly add the Scallops. Cook for ... Set aside. Clean Shrimp as directed. Cut ... Polish Sausage to make it even more enjoyable. . Ley-Harris
Heat oven to ... medium-high heat. Add scallops, shrimp, 1/4 teaspoon ... minutes. Great served with a salad and Italian bread. So creamy, so delicious!
Cook and drain ... crushed red pepper, stir and add scallops, stirring constantly for 3 minutes until scallops are done (will turn from opaque to white).
Combine wine, water ... to boil; add shrimps and scallops. After mixture ... heat until just heated through. Serve in pastry shells. Garnish with lemon.
In 12" skillet, ... brown. Stir in shrimp, tomatoes, basil, ... to boiling. Add scallops, cook and ... hot linguini. Garnish with basil leaves. 4 servings.
Bake scallops for 20 minutes ... of wine. Steam shrimp 3 to 5 ... cream sauce to shrimp and scallops. Cook 2 minutes at 350 degrees. Serve over white rice.
Heat oil on ... occasionally about 10 minutes. Add shrimp and scallops cook about 2 ... pasta (fettuccine or linguine). Pour sauce over pasta and serve.
Thaw scallops and shrimp, if frozen. ... minutes more. Toss scallop mixture with linguine. Transfer to platter and sprinkle with cheese. Yield: 6 servings.
Peel and devein shrimp. Combine 1/2 ... add shrimp and scallops. Cover and ... thickened, stirring constantly. Serve over pecan rice. Yield: 3 servings.
Preheat oven to ... soggy. Cool. Saute shrimp, scallops and onion in ... degrees then 40 minutes at 325 degrees until knife inserted in center comes out clean.
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