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$1.79 per serving
50 likes
Ready in 45 minutes
Spoonacular Score: 62% 
If you want to add more American recipes to your recipe box, Crab and Shrimp Burgers With Garlic Grits Fries might be a recipe you should try. This recipe serves 8. One serving contains 346 calories, 20g of protein, and 11g of fat. For $1.79 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. If you have egg, milk, garlic, and a few other ingredients on hand, you can make it. 50 people were impressed by this recipe. It is brought to you by Foodista. It works best as a main course, and is done in roughly roughly 45 minutes. It is a good option if you're following a pescatarian diet. Overall, this recipe earns a good spoonacular score of 61%. Similar recipes are Shrimp-and-Crab Gumbo Over Grits, Charleston Shrimp and Grits with Tasso Blue Crab Gravy, and Lemon Garlic Shrimp and Grits.
Burger can be paired with Malbec, Merlot, and Zinfandel. Merlot will be perfectly adequate for a classic burger with standard toppings. Bolder toppings call for bolder wines, such as a malbec or peppery zinfandel. One wine you could try is Gascon Malbec Riserva. It has 4.4 out of 5 stars and a bottle costs about 21 dollars.
Dark, rich and complex, Don Miguel Gascon Reserva Malbec is a powerful, yet fresh, wine. An elegant nose features hints of violet, blackberry and blackcurrants, with subtle aromas of chocolate mint. The wine is robust and strong on the palate, with smooth tannins and distinctive layers of dried plum, dates and cherry flavors that integrate seamlessly with notes of almond and hazelnut, backed up by a long and velvety-smooth finish.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.
Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.
If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.
If you're following a gluten-free diet, be sure to find a brand of gluten-free panko.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).
Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.
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