|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.
91 - 100 of about 890 for shrimp casserole
Cook mushrooms in ... and chill 6 shrimp. Halve remaining ... covered in 350 degree oven for 30 minutes or until hot. Garnish with reserved shrimp and parsley.
Saute onions, bell ... Add crawfish or shrimp and season to ... Pour in 2-quart casserole dish and top ... crumbs. Bake at 350 degrees for 20-30 minutes.
Melt butter over ... in crab and shrimp. Pour into buttered 9 x 13 inch casserole. Top with ... and bubbly (approximately 25 minutes). Serves 10-12 people.
Mix yolks and ... cheese 1 c. shrimp or crab meat ... version, dissolve bouillon cube in the second portion of mushroom juice and add it all at the end.)
Drain artichokes, cut ... Spread the cooked shrimp over artichokes. Saute ... over contents of casserole. Sprinkle Parmesan ... before serving. Serves 6-8.
In buttered 9 x 13 inch dish, arrange bread, shrimp, butter, with ... in 350 degree oven for 1 hour. Serves 6. Note: If you use large shrimp, cut them up.
Cut flounder into ... and place in casserole dish. Add shrimp. Mix soup ... Worcestershire sauce. Sprinkle on top. Bake for 1/2 hour or until top starts to brown.
Mix flour, salt ... smooth and thickened. Add shrimp and crabmeat. Pour in casserole dish and top with grated cheese. Bake at 350 degrees for 20 minutes.
Saute celery, onion, bell pepper and shrimp in butter. Add ... Pour in 2 quart baking dish, sprinkle with herb dressing. Bake at 350 degrees for 40 minutes.
Stir together gradually ... Parmesan cheese and shrimp. Put in buttered 2 1/2-quart casserole layers of 1/2 ... crumbs and bake at 350°F for 30 minutes.
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