|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 21 for shrimp canapes
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About 40 minutes ... golden brown. Mix shrimp, bread crumbs, ... each cutout. Broil canapes at 450 degrees ... before serving, broil and garnish as above.
Trim crust from ... Next day add celery, shrimp, crabmeat and mayonnaise. Mix well and refrigerate. Garnish with chives or parsley. Serve on Ritz crackers.
Shell and devein the raw shrimp. Chop shrimp ... minutes until shrimp topping turns pink. Cut into quarters or triangles to serve. Makes 4 dozen canapes.
Marinate shrimp in cocktail sauce 15-20 minutes. Roll shrimp in 1/2 slice bacon and pick to hold. Bake in 400 degree oven until browned and bacon is cooked.
Spread 1/4 teaspoon sour cream on each round. Top with 1/2 teaspoon cocktail sauce, 1 shrimp and parsley.
Several hours before ... pound, cook medium shrimp and refrigerate. Just ... Garnish with parsley. Serve on a pretty tray for an easy, elegant party dish.
Sprinkle gelatin in ... sauce. Place one shrimp in each egg ... refrigerated until ready to serve. Serve on a Ritz cracker upside down so that the shrimp will show.
Mix the popcorn shrimp and cocktail sauce ... then spread shrimp mixture over the cream cheese. Use knife to spread shrimp and cream cheese on crackers.
Bake biscuits as ... in half. Open shrimp can. Rinse. Put ... with sesame seeds. Bake oven at 400 degrees for 5 minutes or until light brown and bubbly.
About 40 minutes ... brown. Meanwhile, combine shrimp with remaining ingredients. ... blender, leftover bread crumbs can be stored in refrigerator up to 1 week.
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