|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.
Tip: Try shrimp salad for more results.
1 - 10 of 12 for spicy shrimp salad
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Place shrimp in a large ... medium-high heat. Cook shrimp until shrimp turns pink. Place in a large bowl, cool. Gently toss all salad ingredients with shrimp.
Combine sour cream, ... large bowl. Toss shrimp with remaining lemon ... plates with lettuce and tomatoes and spoon shrimp salad on top. Yield: 4 servings.
In a large bowl, toss all ingredients together. Cover and chill before serving.
Layer salad in this order: ... garnish), cherry tomatoes, shrimp and remaining lettuce. ... with sprigs of fresh dill weed. Serves 6. Combine all and chill.
Shell and devein shrimp. Slice onions ... lemon juice, olive oil, vinegar, mustard, garlic and pepper. Pour over the shrimp mixture and toss gently to mix.
Combine Jello and water; let cool. Add rest of ingredients and refrigerate until firm. Serve on crisp greens.
For Mayonnaise: Mince ... Adjust seasoning. For Salad: Combine crabmeat, ... honeydew wedges, and 2 lime wedges. Serve, passing remaining mayonnaise separately.
Wash, shell and devein the shrimp (or use about ... broil in the oven, turning once and basting well.) Makes 50 appetizers, or 4 to 6 serving as a main dish.
Combine lettuce, onions, ... pea pods, and shrimp in large bowl. ... Pour dressing over salad; toss to ... chicken, shrimp, or pork flavored instant ramen soup.
To make marinade combine: shrimp, oil, vinegar, ... well. Chill. To serve pass salad with Parmesan cheese to sprinkle over the top of each serving. Serves 6.
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