|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.
21 - 30 of about 890 for shrimp casserole
Cut bread and ... bite-size pieces. Arrange shrimp, bread and ... and pour over casserole. May mix ... bake at 350 degrees for 1 hour. Serves 4 generously.
Saute okra, onions, ... chili powder, dry shrimp and corn. Devein ... and cut in pieces. Add to okra mixture and cook until done. Serve over cooked rice.
Let butter and ... broccoli into greased casserole dish, 9"x13". Add shrimp and then pour sauce over all. Bake at 350 degrees for 30 minutes. Serves 6 to 8.
Pare eggplant and ... tomatoes. Add chopped shrimp; mix well ... 375 degrees. One can tuna in vegetable oil (6 1/2 oz. size) may be substituted for shrimp.
Bake 15 minutes ... Drain. Add pimento, shrimp, crab meat, ... quart dish. Cover with buttered breadcrumbs. Top with tomato slices and bacon strips. Bake.
Combine soup, milk, ... Add rice and shrimp; mix thoroughly. ... sprinkle over top of casserole. Bake at ... for 20 minutes or until bubbly. Serves 4-5.
Melt 4 1/2 ... baking dish. Place shrimp over artichokes. Cook ... and paprika over casserole. Bake at ... Serve over white wild rice. Serves 4 to 6 persons.
Mix all ingredients except shrimp in large casserole; mix well. ... degree oven for 45 minutes; add shrimp slightly cooked. Place in oven for 15 more minutes.
Mix corn with melted butter, milk, shrimp, seasonings. Add ... chopped pepper and onion. Bake in casserole dish, biscuit topping for 25 minutes in a hot oven.
Cook noodles according ... 1/4 of the shrimp into thirds. Mix ... substitute 2 cups cooked chicken for the shrimp and add mushrooms for a different taste.
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