“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, Charleston resident 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!
Nathalie Dupree is the author of ten cookbooks, eight of which are hard backs, selling over half a million copies, and host of three hundred television shows, which have aired on PBS, The Learning Channel and The Food Network for over fifteen years. Find her cookbooks in most local bookstores or visit www.amazon.com.
Makes 4 to 6 servings
- 2 cups milk
- 2 cups water
- 1 cup grits
- 1 garlic clove, chopped
- 1 cup heavy cream
- ¼ to ½ cup butter
- 1 to 2 cups freshly grated Parmigiano-Reggiano cheese
- 1 pound shrimp, peeled
- 1 pound baby spinach, baby turnip greens, or arugula
- Salt and freshly ground black pepper
Bring the milk and water to a simmer in a heavy-bottomed non-stick saucepan over medium heat. Add the grits and the garlic and bring just to a boil. Cook until soft and creamy, adding heavy cream as needed to make a loose, but not runny, mixture. Add as much butter and cheese as desired, stirring to make sure the cheese doesn’t stick. Add the shrimp and cook a few minutes more until pink. Fold in the washed and dried greens and remove from the heat. The greens will cook in the hot grits. Serve in a chafing dish for a party or individually for an appetizer or main course.
Variation: Add enough cream to the grits to make them the consistency of a dip. Chop the shrimp and the greens before adding to the hot grits and serve with crisp tortilla chips.