|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 40 for teriyaki shrimp
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Wash, peel and ... ziploc bag, marinate shrimp and cut vegetables ... often with barbecue sauce or Italian dressing. Serve over baby greens or steamed rice.
Marinate raw shrimp for at least ... pot, with ingredients for teriyaki sauce. Ensure shrimp is evenly covered with sauce. Simmer until sauce thickens.
1. Simmer rices ... saute 5 minutes. Add shrimp, snow peas, water chestnuts, ginger and mustard; cook 5 minutes. Stir in teriyaki sauce. Serve with rice.
In a medium non-stick skillet heat teriyaki sauce and wine ... bubble. Add raw shrimp, chicken and ... Recipe can be multiplied by as many people. Serves 1.
Marinate shelled, deveined raw shrimp in other ingredients ... minutes on each side, about 4 inches from flame. When you turn shrimp, baste with the sauce.
In a small ... ingredients, except the shrimp. Marinate the ... medium high grill for approximately 1 minute on each side or until the shrimp turn white.
Cook pasta as ... juice, fish sauce, teriyaki sauce and sugar. ... until softened. Add shrimp and cayenne pepper. ... platter. Sprinkle with peanuts, serve.
Boil rice, until done set aside to cool, best if refrigerated. Prepare Wok or skillet by heating 3 tablespoons on high heat. When thoroughly hot add ...
Chop vegetables, mix in shrimp and water chestnuts. ... salt. Cook in wok with oil for 45 minutes on medium heat until tender. Serve over rice or noodles.
In large skillet ... 2 minutes. Add shrimp and stir fry ... chicken and shrimp to skillet; heat. Serve over chow mein noodles. Makes 4 servings, about 4 cups.
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