LOWCOUNTRY SHRIMP AND GRITS
This is a Charleston, South Carolina recipe. It is a combination of all the best recipes I have seen, and similar to a dish that is served in a popular Downtown Charleston restaurant.
Provided by kit kat zebb
Categories Side Dish Grain Side Dish Recipes Grits
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring the milk to a boil. Stir in the grits, and reduce heat to low. Cook, stirring occasionally, until silky, about 10 minutes.
- Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onions until tender, then toss in shrimp. Season with salt and pepper, and cook 4 to 5 minutes, or until shrimp turn pink. Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. Serve hot.
Nutrition Facts : Calories 386.7 calories, Carbohydrate 33.3 g, Cholesterol 189.8 mg, Fat 13.6 g, Fiber 1 g, Protein 31.5 g, SaturatedFat 4.3 g, Sodium 396.1 mg, Sugar 9.4 g
LOW COUNTRY SHRIMP FRITTATA
Seafood seasoning is the secret ingredient in this frittata made with green peppers, celery, onion and shrimp.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Heat 1 tablespoon oil in a medium ovenproof nonstick skillet over medium-high heat. Add the celery, onion and green peppers and cook, stirring, until tender, about 5 minutes. Remove from the heat and transfer the vegetables to a plate and set aside. Wipe out the skillet.
- Whisk the milk, eggs, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the cooked vegetables, shrimp, parsley and seafood seasoning and stir to combine.
- Heat 1 tablespoon oil in the skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let stand for 5 minutes before sliding carefully onto a serving plate and cutting into wedges.
SHRIMP AND MUSHROOM OMELET
Have you ever tried shrimp for breakfast? They may not be the first thing that come to mind when you think of it, so we suggest you give this recipe a chance. It involves pairing shrimp with eggs and mushrooms. The result is a delicious omelet, with a rich and fluffy texture!
Provided by Vlad Popa
Categories Breakfast & brunch, Eggs & cheese, Fish & seafood, gluten-free, low carb, nut-free, salty
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Heat the vegetable oil in a skillet over medium heat.
- Add the mushrooms and butter, and wait for it to melt. Cook the mushrooms for 2-3 minutes, until golden.
- Add the shrimp, season them with salt, and cook them for 1 minute.
- Add the eggs. Lower the heat and stir in the pan. Add the sliced chili.
- Cook the eggs until they look slightly undone. Turn off the heat and leave them in the pan for about half of a minute. They will continue to cook themselves thanks to the heat of the pan.
Nutrition Facts : Calories 402 calories, Protein 7 grams, Fat 26 grams, Carbohydrate 31 grams
HOW TO COOK SHRIMP OMELET
A very simple seafood omelet that you can cook anytime specially if you love shrimps.
Provided by Manny
Categories Seafood Recipe
Time 20m
Number Of Ingredients 9
Steps:
- Saute garlic, onions and tomatoes in oil. Add shrimps, season with salt, MSG and pepper.
- Stir cook until shrimps turned pink. Drain and set aside.
- Heat oil in a pan and pour beaten eggs, swirl it about to cover the bottom of the pan.
- Pour shrimp mixture and fold over one side of egg layer.
- Turn over once to cook the other side then transfer the omelet to a platter.
- Serve hot.
Nutrition Facts : Calories 220 kcal, ServingSize 1 serving
COUNTRY FRENCH OMELET
Provided by Ina Garten
Time 35m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
- Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
- Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.
APPLE CIDER COUNTRY PANCAKES
A wonderfully delicious breakfast! With sweet bits of apple and a tangy apple cider syrup topping, these are not your momma's pancakes! The syrup is a little time-consuming to make, but well worth it!
Provided by bronzzhorse
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 32m
Yield 12
Number Of Ingredients 5
Steps:
- Combine pancake mix and water in a large bowl; mix well. Stir in diced apples. Place batter in the refrigerator to rest, about 15 minutes.
- Heat sugar in a large saucepan over medium heat, stirring constantly, until it melts into a thick amber-colored liquid, about 5 minutes. Reduce heat to low. Add apple cider slowly to the saucepan, stirring constantly, until mixture is the consistency of syrup, about 5 minutes. Remove from heat and cover.
- Heat a lightly greased skillet over medium-high heat. Drop a scant 1/4 cup of batter into the skillet and cook until bubbles form and the edges are dry, 1 to 2 minutes. Flip and cook until golden brown on the other side, 1 to 2 minutes. Repeat with remaining batter. Serve with cider syrup.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 63.8 g, Fat 0.4 g, Fiber 0.4 g, Protein 2 g, Sodium 332.7 mg, Sugar 44.7 g
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