Hardcover; Published 4/21/2006; 128 Pages; ISBN 9780941711838
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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.
Recipes include:
Plus a section of recipes for using grits in breads, crackers, and desserts!
...has forgotten more than most know. I think I have all her books. Way back when, used to watch her on TV--Julia Child, Pierre Franey, and Natalie Dupree. There wasn't any food network back then. They were on public TV, and i think they were all there was. I use many of her recipes regularly. Not much on her desserts though!
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