|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 1,020 for shrimp soup
In a large ... broth, potatoes, curry, salt and pepper. Cover, simmer until potatoes are soft, 15-20 minutes. Add shrimp and milk, gently heat through.
Heat oil in ... until translucent. Add shrimps and chicken broth ... about 3 minutes. Season with salt and pepper, cook a minute longer, and serve hot.
In pot, heat ... 15 minutes. Stir in pasta, snow peas, and frozen peas. Cook until pasta is tender, 3-4 minutes. Add shrimp, cook about 3 minutes more.
Sauté onions in ... Mix milk and soup together. Add the onions. Add thawed shrimp to mixture. Then ... parsley. Cook until hot, stirring occasionally.
In larger boiler/pot, ... then simmer 10 minutes. Add peas. Bring to a boil then simmer 5 minutes. Add shrimp soup and shrimp. Simmer to hot, not boiling.
Heat butter in ... stirring occasionally. Add soup and 2 cans ... blended. Add artichokes, shrimp and rice. Season ... lemon juice. Serve hot. Serves: 4.
Boil rice and ... Add the lobster soup and the sherry ... constantly. Add the shrimp and pour the ... French bread and a lightly seasoned salad. Serves 6-8.
In medium saucepan, ... Stir in canned soups and milk. Add shrimp. Heat through. ... with lemon wedges and parsley springs, if desired. Makes 4 servings.
In large saucepan, ... Stir in milk, soup, pepper, nutmeg; ... until hot. Add shrimp and salt; gently ... BOIL. Garnish with parsley. 4 (4 1/4 cup) servings.
(Won ton skin, ... in Chinese grocery.) Shrimp, clean; dry ... all ingredients for soup over a high ... soup; high flame. Soup is ready if won ton floats up.
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