Customer Reviews

Nathalie Dupree's Shrimp and Grits

5 star:		(9)
4 star:		(1)
3 star:		(2)
2 star:		(0)
1 star:		(1)

 

 

Nathalie Dupree's Shrimp & Grits Cookbook presents a dish born in South Carolina and elevated to new heights. Authors Nathalie Dupree and Marion Sullivan reviewed the most famous and the most cherished recipes for shrimp and grits to cull out the best for a cookbook which even covers what kind of pan to use. Another plus: recipes come from top lowcountry chefs, are paired with color photos, and include plenty of variety, from Goat Cheese, Basil and Shrimp Timbales to Shrimp and Grits with Country Ham and Red-Eye Gravy and Quick Tomato-Bacon Shrimp and Grits.

This is a terrific guide to real southern good food, centering around grits and, of course, shrimp. The truth is that grits are very closely related to polenta, and they can be great. This book is a terrific guide to good grits & good shrimp as they are eaten in the South. I am a California inhabitent myself, but this food is good. The receipes also are not too complicated and good for family or guests.

I had checked this book out sooo many times from our Public Library I was finally compelled to get online and find a copy for keeps!!! I absolutely love this book... I guess you can tell I love Shrimp and Grits too!
This book is a jewel from cover to cover. There's some history that was great to learn but the recipes are awesome. If you're like me, this is one for your culinary library. Read, Eat, and Enjoy!

Another fabulous cookbook by my favorite southern cooking author. I've already tried a recipe and it was a huge hit with my family. PS -- They don't particulary like grits.

You don't have to be from the South to LOVE Nathalie Dupree's Shrimp and Grits.
And who would have thought that an entire cook book on these lowly, but Heavenly ingredients could be so varied, so intriguing and so straight forward.
Every kitchen should have this cook book on the shelf.
Tomie dePaola (from New Hampshire)

There seem to be three basic reactions to grits; in the Southern U.S. it's "Yum, grits!" In the rest of the U.S., "Yuk, grits!" From outside the U.S. ask, "What the heck are grits?"

As a Yankee, I had to read up to learn that grits are white corn kernels with the hull and germ removed by treatment with lye, cooked into a thick porridge. Polenta is similar and may be substituted, but you'll lose the characteristic hominy flavor.

Grits date to the earliest days. In 1607, settlers at Jamestown were met by the local Indians with a slumgullion of boiled ground white corn that they called "rockahomine." The first English appearance of the word (always in the plural) appeared in 1725 according to the OED: "The bigger kind of Oat-Meal, which is call'd Greets, or Corn Oat-Meal."

Dupree has done a brilliant job of celebrating and describing one of the best variations of grits which evolved in South Carolina's Low Country - the coastal strip around Charleston. Shrimp abounded in the region's coastal waters and enhanced the nutritious but bland grits. Shrimp and grits became wakeup grub, or "breakfast shrimp."

Dupree's history of the dish, and her recipes are excellent, the photographs and printing are clear, and the binding is excellent. A perfect introduction to grits and shrimp, and if you want to skip the grits, the book has great value for shrimp lovers.

I've included a recipe for shrimp and grits by my friend Robin Garr, the editor of the Wine Lovers Page and author of The 30 Second Wine Advisor: Learn about wine in 30-second tastes -- quick, easy & fun. The dish has migrated to Louisville Kentucky, 700 miles from the nearest salt water, where a number of restaurants offer excellent variations. Robin's recipe matches the best recipes that Dupree has to offer.

Robert C. Ross 2008

Great recipes ranging from the very simple to prepare to the very complex. Great photos of what dishes are supposed to look like. I've tried a couple of the recipes so far and they are very good. I stongly recommend this to anyone wanting numerous good shrimp & grits recipes.

More recipes than I ever thought could be done with shrimp and grits. Nice pictures - make you want to eat the food. Ingredients and directions are well organized. Helpful hints.

This book may just be the greatest book ever written. Ms. Dupree is one of the founders of the Southern Foodways Alliance and a true champion of traditional Southern cuisine. The recipes in this book run the gamut from the simple to the complex (but never so complex that amateur cooks can't make them), and reflect all the various cultures that made their contributions to Low Country cuisine. You wouldn't believe the number of different ways in which shrimp and grits can be prepared and the incredible range of flavors these two simple ingredients can provide, and Ms. Dupree expresses them all wonderfully. Almost all the recipes require ingredients that are easy to find and all the ones I have tried have been, without exception, absolutely delicious (and I've tried over twenty so far). If you love Low Country cuisine, buy this book. If you've never had the pleasure then you REALLY should buy this book. I've owned a copy for a few weeks now and it has never left my kitchen counter. I've managed to eat shrimp and grits at least three times a week since buying the book and have yet to duplicate either a recipe or a flavor profile. Simply a wonderful piece of work. If you buy this book and don't love it, don't bother ever cooking again.

I am a HUGE fan of shrimp & grits, and every time i vacation in Charleston, i simply must find some. So i was thoroughly intrigued by a cookbook that features a whole set of recipes for this particular "delicacy". This is a fantastic collection of recipes and it is well written and illustrated. I didn't know there were so many different variations of this dish! This is an excellent book.