Southern fare: grits and so much more

Magnolias: Authentic Southern Cuisine

By Donald Barickman

The Boathouse

Tales and Recipes From a Southern Kitchen

By Douglas W. Bostick and Jason R. Davidson

Joggling Board Press / 2006 / $26.95

More history than kitchen guide, this attractive cookbook tells the story of the Carolinas through food.

Arresting photographs - only a small portion of which are actually of the finished dishes - are displayed next to stories about how ingredients such as asparagus and okra made their way to the region.

The book is broken into seasons, with light recipes such as salmon cakes with fresh dill and cucumbers for the summer and heavier soups and meats for the winter and fall, including pecan-crusted quail and an oven-roasted duck with a raspberry-port reduction.

But given the cultural and culinary background in this book, it may be best read on the couch before being carried into the kitchen.

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Carolina's Cheese Grits With Creamy Shrimp and Andouille Sausage

Serves 6

GRITS:

8 cups milk

1 cup heavy cream

8 tablespoons butter

2 cups stone-ground yellow grits

1 cup cheddar cheese

SHRIMP:

1/2 tablespoon olive oil

3/4 pound andouille sausage, halved and sliced

1 each: red, yellow and green bell peppers, julienne

6 cremini mushrooms, cleaned and sliced

6 shiitake mushrooms, cleaned and sliced

2 tablespoons Cajun seasoning

2 cups heavy cream

30 large shrimp, peeled and deveined

2 teaspoons minced chives

To make the grits: Combine the milk, cream and butter in a heavy-bottomed saucepan over medium-low heat and bring to a simmer. Gradually whisk in the grits and stir until smooth.

Continue cooking for about 1 hour or until the grits are soft and velvety. Remove from the heat and stir in the cheese. Cover and keep warm.

To make the shrimp: Coat the bottom of a large, heavy-bottomed frying pan with oil. Heat the oil over medium-high heat, add the sausage and saute for 1 minute.

Add the peppers and mushrooms and saute until they begin to exude moisture. Add the Cajun seasoning and mix well to combine. Add the cream and briskly simmer to reduce by half. Add the shrimp and cook for 3 minutes or until they turn pink.

Divide the grits between 6 plates and spoon the shrimp and sauce over them. Garnish with the chives and serve immediately.

From "Nathalie Dupree's Shrimp & Grits Cookbook"

Per serving: 1,149 calories, 35 grams protein, 82 grams fat, 48 grams saturated fat, 71 grams carbohydrate, 3 grams fiber, 319 milligrams cholesterol, 1,364 milligrams sodium