Two Shrimp Sauces for Grits Made with Reduced Stock

Preparation info

    • Difficulty

      Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

Method

These two sophisticated sauces are, ironically, the easiest to make: the one, a reduction of shrimp stock bound with butter; the other, stock and cream reduced together.