Nathalie Dupree's Shrimp & Grits Cookbook

By Nathalie Dupree with Marion Sullivan
Photography: Chris M. Rogers


“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 to use, and how long to cook grits, along with information about how to catch, clean, freeze, and cook shrimp.

Recipes include:
•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.” --Publishers Weekly

“...the inimitable and unclassifiable queen of the Southern Kitchen.” --Pat Conroy

Nathalie Dupree and Marion Sullivan have worked on a variety of culinary projects, ranging from cooking classes to events, festivals, and more. They have collaborated on many books and over 300 television shows and specials which have shown nationally on PBS, The Learning Channel and The Food Network.

Sullivan has been the Project Consultant on several other cookbooks, including Magnolias Southern Cuisine and Entertaining at the College of Charleston, is a Post and Courier food columnist, food editor of Charleston Magazine, and Culinary Program Specialist at The Culinary Institute of Charleston. Both reside in Charleston, South Carolina.

Order an autographed copy of Natahalie Dupree's Shrimp & Grits Cookbook now!

Cookbooks
Layered, fluffy, feathery, silky, soft, and velvety biscuits all come together in Southern Biscuits, a book of recipes and baking secrets for every biscuit imaginable.
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.
A beautiful book, winner of the James Beard Award for Entertaining, that will help the novice and the experienced alike.
The best of traditional Southern cooking, as well as innovative, new cuisine.
This book will be a keepsake for anyone with Southern roots, and a practical book for those who like to cook! A winner of the 1994 James Beard Award.
Master index to all of Nathalie's cookbooks

Quick Links

Find Authors