|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 67 for snow shrimp
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1. Shell the shrimp. Wash them ... hours. 3. Wash snow peas and scallions. ... Group 2 with the shrimp and snow peas. Turn off heat and serve right away.
Bring a pot ... in the cleaned snow peas. Cook 2 ... and add the shrimp. Stir and ... to the sauce in the skillet and heat until warmed through. Serves 4.
Shell and devein shrimp and pat dry ... Add salt and snow peas to oil ... shrimp. Stir fry to coat shrimp with sauce. Serve hot over rice. Makes 4 servings.
Heat the oil ... and cook for 1 minute. Add snow peas, and shrimp, toss for two minutes. Add the wine, heat for one more minute. Serve with rice. Serves 4.
Place oil in skillet and saute shrimp until they turn ... longer. Meanwhile, trim snow peas and boil ... cabbage and arrange over outside of cabbage as well.
Break ends off and remove strings from snow peas. Soak in ... Remove shells from shrimp and devein. Mix ... minute. Serve immediately over rice. Serves 2-4.
Melt 1/4 cup ... medium heat. Add snow peas and saute ... cup butter. Divide shrimp among 4 warm bowls. Ladle soup into bowl. Can be prepared 1 day ahead.
Peel shrimp and clean. Combine ... hot. Cook shrimp, snow peas, onion and ... in pan, stir in soy sauce mix and cook until thickened. Serve over hot rice.
Shell and devein shrimp. Rinse and ... Add salt and snow peas to oil ... Add cook shrimp. Stir fry to coat shrimp with sauce. Serve hot. Makes 4 servings.
Mince parsley in ... set aside. While shrimp are still warm, ... or overnight. Blanch snow peas in 2 ... secure with a toothpick. Refrigerate. Makes 100.
Result Page: 1
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