Nathalie Dupree's Shrimp and Grits Cookbook
Format: PDF / Kindle (mobi) / ePub
"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 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, 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."
You may peel the shrimp before or after cooking, but usually if people want to cook shrimp in the shell they simmer it rather than sauté it. 1 cup uncooked grits 2 to 3 cups milk 2 cups water 1/2 cup (1 stick) butter Salt and freshly ground pepper 1 pound raw shrimp, shelled Add the grits to simmering milk and water in a heavy saucepan, preferably nonstick, and cook as package directs, stirring constantly. Do not let the grits “blurp” loudly, and watch the evaporation of liquid. Add more
"Nontraditional Shrimp and Grits" Frank Lee's Sunday Night Shrimp and Grits Maverick Southern Kitchens' Shrimp and Grits High Cotton's Crab-Stuffed Shrimp with Grits, Collards, and Pepper Gravy Hominy Grill's Pan-Fried Shrimp and Cheese Grits Fish's Grits Soufflés with Shrimp, Chorizo Cream Sauce and Bacon Tuile J. Bistro's Creamy Cajun Ham, Shrimp and Grits Jim Epper's Shrimp and Grits with Country Ham and Red-Eye Gravy Louis Osteen's "The Lowcountry's Finest Shrimp and Grits"
divided, soaked in 1/4 cup wine or stock, divided 4 cups cooked grits, cooked with water and shrimp stock 1/4 cup olive oil 1-1/2 large onions, cut in 1/2 inch pieces 3 garlic cloves, finely chopped 3/4 cup white wine 1 (1-pound-12-ounce) can peeled plum tomatoes, coarsely chopped 1 bay leaf Salt and freshly ground black pepper 1 to 2 teaspoons sugar (optional) 1-1/2 tablespoons chopped fresh basil 2-1/2 tablespoons finely chopped fresh oregano or thyme 1 pound fresh shrimp, peeled 1
with grits as with rice. You can use any type of sausage. Add the oysters and crabmeat or leave them out—your choice. It freezes well. 1/3 cup pork lard, chicken fat, or vegetable oil 10 cups sliced okra, (3 pounds) sliced 1/4 inch thick, 2 cups reserved 2 cups chopped onions 1 cup chopped green bell pepper 2 cups chopped celery 10 cups Shrimp Stock (see p. 36), divided 3 cups fresh or canned chopped tomatoes, 1 cup reserved 1 tablespoon white pepper 1 tablespoon cayenne pepper 2
mix to coat. Marinate in the refrigerator for at least 30 minutes but not more than 1 hour. Remove the chicken from the marinade and pat dry. Heat the remaining oil in a large heavy-bottomed pot and heat over medium-high heat until hot but not smoking. Add the chicken to the pot skin-side down, starting with the larger pieces and the dark meat. Do not crowd the pot. When brown, turn, brown the other side, and remove. Repeat with remaining chicken. Add the onions and bell pepper to the pot and