Nathalie Dupree's Shrimp and Grits Cookbook

By: Nathalie Dupree, Marion Sullivan

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Hardcover | 1 October 2014

At a Glance

Hardcover
128 Pages

Dimensions(cm)
22.86 x 22.86 x 1.9

Hardcover

$45.25

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'Breakfast shrimp and grits' has long been a favourite morning repast during the shrimp season in the South Carolina Lowcountry. In recent years, as the Southern regional culinary tradition has spread to mainstream palates and restaurants across the country, shrimp and grits has morphed from its humble origins to become a signature dish for a sophisticated dining at all hours. The selection of mouthwatering combinations here are ranges from soups to salads, main courses and sides that are easy for the home cook to execute.

Nathalie Dupree and Marion Sullivan have gathered the best recipes that top Lowcountry chefs - such as Sean Brock and Michelle Weaver - cook at their restaurants or at home for their families and friends, as well as old-time favourites from collections of classic cookbooks plus a few of their personal creations. In colourful recipes and with a no-nonsense approach, they share essential tips about what liquid to use, what kind of pan, and how long to cook grits, along with information about how to catch, clean, freeze and cook shrimp.

Additionally, a short selection of recipes makes creative use of 'grits only' and includes breads, crackers and desserts, providing plenty of ways to use a favourite Southern staple food for delicious treats or main course entrees.

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