|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 65 for shrimp scampi sauce
Result Page: 1
Melt butter in ... 1 minute. Add shrimp and cook over ... wine and tomato sauce, and cook ... pepper. Spoon over hot, buttered pasta and sprinkle with parsley.
Split 3 pounds of deveined shrimp left in shell, ... platter, pour hot Scampi sauce on each and ... preserve this sauce indefinitely in the refrigerator.
Saute garlic in ... 1 minute. Add shrimp and cook over ... add to the sauce, stirring until ... Serve over hot buttered pasta or rice, sprinkle with parsley.
Peel shrimp and devein. Saute ... mustard, and Worcestershire sauce, cook over ... parmesan cheese. Yields 4-6 servings. Serve with salad and crusty bread
Brown finely chopped ... outer shell of scampi to expose meat ... from broiler, spoon sauce over scampi. Place ... placing small amount of water in pan.
Pat shrimp dry with paper ... 5 minutes). Stir in parsley, lemon peel, and hot pepper seasoning. Makes 2 servings. Category: Main Dishes Serving Size: 2
Melt butter with ... remaining ingredients keeping scampi aside until last ... Pour 1 cup scampi butter over scampi. Refrigerate the rest for later use.
During the day, ... rice is not soggy or sticky. Place rice in the refrigerator. When ready to prepare recipe, mix the rice with soy sauce and set aside.
Peel, devein, butterfly shrimp and place in ... all but tomato sauce and sherry. Pour ... mixture on top of shrimp and run under broiler for a few minutes.
Peel and devein shrimp; set aside. ... about 5 minutes or until shrimp turn pink. Add lemon rind, parsley and hot sauce; toss lightly. Serve immediately.
Result Page: 1
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