|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 17 for shrimp temp
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(Can use 1/2 - 8 oz. bag of small shrimp.) Toss coconut ... blend well. Form 50-55 small balls and roll in curried coconut. Chill and serve with crackers.
1. Put all ... thicken to mayonnaise consistency. Chill. 3. Boil or saute shrimp until done. Let come to room temperature. Serve topped with remoulade sauce.
Preheat oven 425. ... Clean and devein shrimp. 10. Pat ... Pinch to dish and brush with beaten egg (glaze). 14. Cook 15 minutes until crust is golden brown.
Mix all ingredients except shrimp. Drain shrimp, ... shrimp and then mix with above ingredients and chill. Use as a dip or spread it on bread for a sandwich.
Combine the shrimp and onions in ... mixture until it's smooth. Add sherry or more salt to taste. Refrigerate until ready to serve. Serves 8 as an appetizer.
Saute onion in butter. Add shrimp and mushrooms, saute ... mixture. Heat gently. Add chives and parsley if desired. Serve with green salad and French bread.
Combine 1/4 pound ... butter melts. Add shrimp (shelled). Cook two ... Cook one more minutes. Remove from heat and serve with large chunks of French bread.
In food processor ... 3 minutes. Add shrimp and remaining vegetables; ... Add vegetables, shrimp and Parmesan cheese; toss thoroughly. Makes 4 servings.
In a heavy-bottomed, ... teaspoon fill each of the profiteroles with the shrimp mixture. Refrigerate until serving. Makes between 30 and 36 single servings.
Unfold pastry on ... breast, saute with shrimp, onion and ... Finally top with puff pastry sheet. Pinch edges to seal. Bake at 350 degrees for 20 minutes.
Result Page: 1
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