|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 21 - 30 of 52 for cashew shrimp
Mix mayonnaise with ... Prepare vegetables and shrimp. Add just ... lightly coat the vegetables. Add cashews before serving. (Curry may be adjusted to taste.)
Mix all ingredients except cashews. Refrigerate overnight. Top with cashews, cover. Bake at 325 degrees for 30 minutes.
Combine all except crumbs, in bowl. Mix and pour into greased round baking dish. Top with crumbs and bake at 350 degrees for 25-30 minutes. 5-6 ...
Combine above ingredients, except cashews. Blend dressing ... let stand 2-3 hours. Blend again and add to salad. Toss gently and add cashew nuts on top.
Layer ingredients in order given in casserole dish. Bake at 350 degrees for 45 minutes. Serves 4 to 6.
Combine all the ingredients except the noodles. Pour into a 2 quart casserole. Season with salt and pepper. Add 3/4 of the noodles and blend well. ...
Marinate shrimp in sherry, soy ... of vegetables and cashews, saute another ... sauce if desired. Toss to coat and heat through. Serve over rice. Serves 4.
(May use all tuna or all shrimp). Boil deveined ... taste. Add remaining noodles to cover the top. Bake at 350 degrees for 25-30 minutes. Yield: 4 servings.
Mix together all ingredients while peas are still frozen. Let sit 2 hours before serving. Keeps well in refrigerator and serves a lot.
Shell and devein shrimp; set aside. Stir cashews in heated oil ... Taste; add salt, if needed. Sprinkle with reserved cashews. Serve shrimp over brown rice.
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