|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 134 for shrimp toast
Trim crusts from ... to dry. Clean shrimp and chop fine. ... pieces of shrimp toast, shrimp side ... brown. Remove, drain on paper towels. Reheat in oven.
Chop all ingredients ... 2 minutes on shrimp side, a few ... and serve at once, or freeze. To reheat frozen toasts heat 375 degrees for 10 to 15 minutes.
Trim crust from ... muffin tins and toast at 300 degrees ... overflow. Heap salad shrimp on top and ... melt cheese. Garnish with a real seashell. Serves 4.
Shell and devein the raw shrimp. Chop shrimp ... minutes until shrimp topping turns pink. Cut into quarters or triangles to serve. Makes 4 dozen canapes.
Trim crust from ... out slightly. Chop shrimp very finely (chop ... These can be made ahead and reheated at serving time in 375 degree oven, 10 minutes.
Trim crusts from ... dry slightly. Chop shrimp very fine use ... inch deep 375 degrees). Fry until edges of bread begin to brown, turn and fry then drain.
Place shrimp, onions, egg, ... heat about 1 1/2 minutes or until golden. Turn and fry a few seconds more or until bread is browned. Drain on paper towel.
Cut French bread into 1 inch slices. Toast on one side. ... together thoroughly. Put the shrimp mixture on the untoasted side of the bread. Broil until bubbly.
Place shrimp, onions, egg, ... Fry over medium high heat. Turn and fry; remove from skillet and drain on paper towels. Serve hot or at room temperature.
Mince shrimp, water chestnuts ... Drain on towels. Serve with Duck Sauce and hot mustard. May be frozen and reheated in toaster oven. Excellent appetizer.
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