“Southern cooking is the Mother Cuisine of America.” ― Nathalie Dupree
Shrimp and grits has long been a staple of the South Carolina Lowcountry, the favored morning repast during the busy summer shrimp season. Now, renowned Southern cuisine maven and author Nathalie Dupree is pleased to offer an entire cookbook dedicated to this famed Southern dish that will inspire people around the world to discover its appeal and versatility for any meal!
Shrimp and grits have emerged from their humble origins to become a signature for sophisticated Southern dining. The magical combination of shrimp and grits, whether for pre-dawn breakfast on a shrimp boat or as an entrée in the finest New York restaurant can be deliriously wonderful. Nathalie Dupree, along with Marion Sullivan, present the most cherished and famous recipes for this lowcountry classic. Their colorful recipes and no-nonsense approach share essential tips about how much and what liquid to use, what kind of pan to use, and how long to cook grits, along with information about how to catch, clean, freeze, and cook shrimp.
•BLT Shrimp and Grits
•Short-Cook Shrimp and Grits
•New Orleans-Style Grits Cakes with Shrimp and Tasso
Plus a section of recipes for using grits in breads, crackers, and desserts!
“Dupree…advances the welcoming traditions of Southern hospitality.” ― Publishers Weekly