|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.
31 - 40 of 49 for seafood pot
Put oil in pot, add okra, ... cooked, add crabmeat and chicken bouillon. When okra, etc. is cooked, add all other ingredients. Make roux and add to gumbo.
Note: One or ... 4 inch deep pot. Add olive ... stir, bring to boil. Cut off fire. Cover and let sit for 5 minutes. Serve over hot rice or favorite pasta.
Use a large ... or black iron pot. Lightly brown ... sauce. Add garlic, seafood seasoning, white wine, ... flour and brown in oil before adding to sauce.)
In a stock pot combine the seafood boil with 6 ... and cook until pink and firm and the corn is crisp tender about 3 minutes. Drain immediately and serve.
Mix seasonings, vinegar ... in very large pot with rack and ... until crabs turn bright red, about 20 or 30 minutes. Remove immediately from pot and serve!
In a heavy pot add flour slowly ... Simmer 2 hours. Gradually add shrimp and crab and continue simmering 1 hour. Remove from heat. Serve over hot cooked rice.
1. To prepare seafood, bring about ... pasta, bring large pot of water to ... juice and/or chicken broth will replace the cup of reserved seafood stock.
Steam clams until ... into a large pot and cook for ... crackers and a small pat of butter. Enjoy! Preparation time: 1 to 1 1/2 hours. Serves: 10 to 12.
Mix first 6 ... bake in crock pot, wrap each ... liquid will not run out, stacking as necessary and bake on slow for about 6 hours. Serves 8 generously.
Combine water and seafood seasoning in large pot. Boil about ... separate pot if you want to stay bright yellow. Add butter to water. Add shrimp to pot.
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