|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 - 10 of 34 for shrimp remoulade
Result Page: 1
Put eggs, paprika, ... remaining ingredients through parsley. Refrigerate 6 hours; remove lemon pieces. Place shrimp on bed of lettuce and dress with remoulade.
Combine all ingredients. Store in refrigerator. Makes 1 1/2 cups.
Use as a ... For salad, place shrimp on a bed ... 2 pounds shrimp and drain. Mix all ingredients together. Add shrimp. Marinate 24 hours in refrigerator.
Bring 2 quarts ... tablespoon salt. Add shrimp, return to ... stand in refrigerator overnight. Serve on bed of lettuce with lemon wedges. Serves 4 to 6.
In a blender ... longer or you will have puree. Chill sauce overnight. Arrange beds of lettuce on salad plates, top with shrimp, and cover with chilled sauce.
TO BOIL SHRIMP: Half fill ... in a steady stream. Chill. Serve shrimp on a bed of lettuce with tomato wedges. Top the shrimp with sauce. Serves 8 to 10.
To prepare the remoulade sauce, combine the ... Meanwhile, shell the shrimp. Devein them ... Spoon the remoulade sauce over the shrimp and serve at once.
Or 1/2 cup ... to marinate the shrimps in this for ... If it is too tame, give it more hot mustard. If you still don't like it, give it to your friends.
1. Put all ... thicken to mayonnaise consistency. Chill. 3. Boil or saute shrimp until done. Let come to room temperature. Serve topped with remoulade sauce.
Prepare and cook shrimp. Combine mustard ... tablespoon salt. Bring water to a boil; then simmer about 30 seconds. Remove from heat and drain in colander.
Result Page: 1
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