|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.
1 - 10 of 39 for shrimp vegetable soup
Result Page: 1
Peel and cut ... or until the vegetables are tender. Add ... boil. Add the shrimp and simmer 1 ... well. Pour into soup bowls and garnish with extra dill. Serves 2.
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 a large ... cup of the vegetable mixture a little ... boil). Add the shrimp and simmer for ... the sherry. Makes 2 servings. Add dill sprig for garnish.
Cook onions and potatoes in small amount of shortening. Add soup and vegetables. Let simmer, the longer the better. Add shrimp and boil only a few minutes.
Heat oil in ... minutes or until vegetables are tender crisp. Add shrimp. Cook 4 ... stirring often. Add soup, water and ... will add to the appearance.
Cook rice just ... rice cooks, combine soup and milk in ... some chunks and shrimps aside for garnish. ... and either placed in refrigerator or freezer.)
Place shrimp in 2 quart ... salt, pepper, mace, soup, cream and ... and sprinkle with paprika. Bake uncovered at 350 degrees for 35 minutes. Serves 6 to 8.
Saute shrimp in the oil ... casserole. Pour undiluted soup over top of ... buttered bread crumbs. Sprinkle with paprika. Bake 40 minutes at 350 degrees.
Saute celery, onion, bell pepper, and shrimp in oil until tender. Add Chinese vegetables, soup, and soy ... last. Serve over hot rice. Use electric wok.
Result Page: 1
top of page