|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 - 7 of 7 for szechuan shrimp
Combine bamboo shoots, ... bowl underneath. Add shrimp to hot oil, ... Use 1 pound cooked chicken instead of shrimp. Omit the peanut oil. Serve with rice.
Makes 2 servings. Clean, shell and devein shrimp. Rinse in ... cook quickly until shrimp are coated and piping hot. Add salt to taste and serve immediately.
Combine green onions, ... high heat, add shrimp to pan. Cook, ... cornstarch mixture to pan and stir until thickened. Serve with hot steamed rice. Serves 2 to 4.
Mix garlic and ... remaining ingredients except shrimp and rice. Dipping ... until shrimp are cooked, rotating dish once. Serve over rice. Makes 4 servings.
Soak mushrooms in ... discarding stems. Combine shrimp, 1 teaspoon ... noodles and shrimp are cooked through, about 1 minute. Transfer to platter. 4 servings.
Remove ends of ... Add pre-softened dried shrimp which had been ... minute. Return string beans to wok. Mix everything. Sprinkle with sesame oil. Serve.
Place mushrooms in ... water. Drizzle into soup while stirring soup vigorously. Add onions, bean curd and shrimp. Cook until shrimp are done (4-5 minutes).
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