Nathalie Dupree's Shrimp and Grits Cookbook

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Description: From what seems like South Carolina Lowcountry, "breakfast shrimp and grits" has long been a favorite morning repast during the summer shrimp season. 

In recent years, as regional culinary traditions have spread into mainstream palates, the dish has emerged from its humble origins to become a signature for sophisticated Southern dining. In fact, even non-Southerners admit it is illogical to pine for polenta when grits is around; the combination of shrimp and grits, whether for pre-dawn breakfast on a shrimp boat or as an entree in the finest New York restaurant, can be deliriously wonderful. 

Nathalie Dupree and Marion Sullivan have combed through the most cherished and most famous recipes for shrimp and grits to present the best of what there is. Their colorful recipes and no-nonsense approach 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. 

The book offers recipes that top lowcountry chefs cook at home for their families and friends, as well as old-time favorites from collections of classic cookbooks. Additionally, a short section of recipes for grits that includes breads, crackers and desserts provides readers with the answer to that intimidating question, "What do I cook for the person who's eaten everything?" 

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Condition: Good condition.