|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 84 for spice up shrimp
Heat 1 cups ... rice sticks, chicken, shrimp, celery, almonds, ... bowl; toss. Add desired amount of Dressing; toss. Serve immediately. Makes 6 servings.
Boil together until done, then peel. Layer shrimp with sliced onions, ... tbsp. capers and juice Dash Tabasco Marinate in refrigerator at least 24 hours.
Authentic Chinese recipe. ... and fold into shrimp mixture. The ground ... chop the meat up off a pork ... minutes. Turn quickly, brown the bottom. Serve hot.
In wok or ... bowl combine the shrimp, egg, wine, Five Spice powder and the ... Drain on paper towels. Serve with a sauce (Mustard - Sweet Sour - Hot, etc.).
2 1/2 pounds uncooked shrimp. Put in ... teaspoon salt, pickling spices and cook 5 ... over shrimp and store covered in refrigerator for at least 24 hours.
In wok or ... mixing bowl combine shrimp, chicken-vegetable mixture, ... wine and five spice powder. Place 1-2 ... warm or cold with egg rolls or won tons.
Add water to cover shrimp, then add ... and crackers. Will keep one week refrigerated. Mix well and pour over shrimp, then refrigerate at least 24 hours.
Cover shrimp with boiling water ... tops, mixed pickling spices and 3 1/2 ... and pour over shrimp and onions. Marinate in the refrigerator for 24 hours.
Boil shrimp in celery, salt and pickling spices for 5 minutes. Peel shrimp. Layer shrimp and onions and pour on marinade. Chill for 24 hours.
Using a 2 ... ingredients except the shrimp. Cook on ... seconds to 1 minute. Then place them in cold water for couple minutes then skin can be removed.
top of page