|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.
11 - 20 of 150 for easy shrimp
Cook and stir ... needed. Stir in shrimp. Heat to boiling. Cover and cook over medium heat 20 minutes until shrimp are pink and tender. Serve over rice.
Fry bacon until ... onion mixture, add tomatoes and olives and cook until thickened, stirring constantly. Stir in shrimp, heat through and serve over rice.
Shell and devein shrimp, leaving tails ... to 7 minutes or until shrimps are pink. Serve as main dish or as appetizer with wooden picks. Serves about 35.
Bring the cream ... mustard. Place the shrimp in two gratin ... minutes to get a nice golden crust. Serve immediately with toast and butter or garlic bread.
Spread cream cheese on platter. Pour cocktail sauce over cream cheese. Top with tiny shrimp. Serve with crackers.
Beat egg with ... until tender. Add shrimp and stir fry ... seasonings; blend well. Serve immediately with additional Parmesan cheese. Makes 2 servings.
Melt butter in ... until transparent. Add shrimp and saute until ... sauce and reduce heat. Cover and simmer 5-10 minutes. Serve cooked over white rice.
Saute onion, garlic, ... heat and add shrimp, stirring frequently ... with Parmesan cheese before eating. Enjoy. (Can also use chicken instead of shrimp.)
Rinse shrimp and drain well. Mash 1/2 of the shrimp with a fork. Mix with French onion dip. Fold in the rest of whole shrimp. Chill.
Combine all ingredients except shrimp in 1 1/2 ... not over cook. Let stand 3-5 minutes. Serves 4. Best if served over rice. Only 141 calories per serving.
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