|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 23 for shucking shrimp
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Thaw frozen fillets ... remaining fish and cook 5 to 8 minutes longer. Add shrimp, oysters, and crab meat. Cook another 3 to 5 minutes. Makes 6 to 8 servings.
Fill a large ... the potatoes. Add shrimp and boil until shells begin to separate from the shrimp. Turn off heat and let stand for 5 minutes. Drain and serve.
In a stock ... minutes longer. Add shrimp and cook until ... 10-12. Combine all ingredients in a blender until evenly ground. Transfer to a well-sealed jar.
Saute the bell ... thicken. Chop the shrimps and add to ... Spoon the sauce over each oyster and bake in oven 550 degrees for 2 minutes. Serve immediately.
Cover dried mushrooms with warm water; soak 30 minutes. Cover bean thread with warm water, soak 15 minutes - drain mushrooms and bean thread well and ...
Place shrimps in pot with ... taste. Cook until shrimps and oysters are heated through. If rice seems too moist, continue to cook for a few minutes uncovered.
In a large ... tender, add the shrimp. The shrimp ... has come to a full boil again. Drain and serve. Yields 10 servings. Preparation time is 45 minutes.
In heavy 2-3 quart stock pot, fry bacon and drain strips. Add flour to grease and cook over low heat until roux is brown. Add peppers, onions, okra ...
You may want to double up on the shrimp and omit the ... shrimp, crab and oysters and simmer another 5 to 10 minutes. Serve over cooked rice. Serves 4 to 6.
In a stock ... longer. Add the shrimp to the pot ... smoked sausage, use a smoked kielbasa and add 1/2 teaspoon crushed red pepper per serving to the pot.
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