Nathalie Dupree's Shrimp and Grits Cookbook
"Breakfast 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 aignature for sophisticated Southern dining. The magical combination of shrimp and grits, whether for predawn breakfast on a shrimp boat or as an dntree 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.
Written by Nathalie Dupree and Marion Sullivan
Photographs by Chris M. Rogers
2006/2014 Gibbs Smith Publisher
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