|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 56 for shrimp asparagus
Cut and measure ... Add garlic and asparagus. Stir fry ... tablespoon oil. Add shrimp and stir fry ... to a boil. Boil 1 minute. Serve over Success Rice.
Cut cleaned asparagus into 2 inch ... asparagus, onions and shrimp in hot oil ... sesame seed, soy sauce and salt. Makes 4-6 servings. Low calorie treat!
Combine first 8 ingredients. Arrange asparagus on serving plate; spoon shrimp salad over asparagus. Garnish with lemon wedges. Serve chilled. Serves 4.
Bake rice and ... Immediately stir in asparagus and red bell ... stand while preparing shrimp. Heat oil ... Serve over asparagus-rice. Serves 2 generously.
Heat the vegetable ... heat. Add the asparagus and red pepper ... minutes. Add the shrimp and soy sauce ... hot, 3 to 4 more minutes. Serve with white rice.
About 30 minutes before serving: prepare asparagus; hold base ... asparagus, onions, and shrimp until shrimp are ... shrimp and vegetables. Makes 6 servings.
Snap off ends of asparagus and cut into ... Add linguine and shrimp to asparagus and ... to make sauce- like consistency. Serve immediately. 4 servings.
1. Peel shrimp, cover with ... 3. Slice the asparagus on the bias ... steamer and steam until bright green but al dente. 4. Cook spaghetti until al dente.
Toast sesame seeds ... and stir fry asparagus, onion and shrimp until shrimp are ... tender crisp. Stir in sesame seeds, soy sauce and salt. Serve over rice.
Cook noodles; drain. ... Cover with cooked shrimp. Drizzle melted ... and shrimp, then asparagus, mushroom soup ... minutes at 350 degrees. Makes 8 servings.
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