|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 28 for shrimp unshelled
Result Page: 1
Wash red and ... minutes. Meanwhile, cook shrimp: Put 2 ... at the end of the cooking time. Taste and season with salt if desired. Makes 6 to 8 servings.
Leaving tails on, peel, de-vein and rinse shrimp. Cut, not ... heat till shrimp turn pink. Splash 2 tablespoons rum over shrimp. Ignite. Makes 6 servings.
heat the butter ... and devein the shrimp. Set aside ... fish and pour in the cream. Let simmer two minutes. Do not overcook. Remove the bay leaf and serve.
Turn on broiler ... and pepper. Add shrimp; toss to ... inches from heat source for 4 minutes. Turn shrimp, and broil 4 minutes longer. Makes 4 servings.
Place butter, dressing, ... 20 minutes. Place shrimp in a large ... shrimp turn pink. Do not overcook or shrimp will dry out. Serve with bread for dipping.
Rinse shrimp; remove shells, ... wish. Makes 8 servings. Note: Shrimp may be baked at 400 degrees for 8-10 minutes, or just until tender, instead of broiled.
Rinse shrimp, remove shells, ... sprinkled over the mixture. Serves 8 servings. NOTE: Shrimp may be baked at 400 degrees for 8 to 10 minutes instead of broiling.
Cut onions in ... until yellow. Add shrimps in shells. Let ... and butter. As soon as butter melts it is ready to serve. Good on rice or pasta. Serves 4.
Cover the table ... boil. Add the shrimp boil spices and ... in the middle of the table. Eat with gusto. Clean up by rolling up the newspapers. Serves 4.
Pour beer in ... heat and add unshelled shrimp. Stir often, ... with cocktail sauce if desired. Everyone peels shrimp as they eat. Makes 4 to 6 servings.
Result Page: 1
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