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Nathalie Dupree's Shrimp and Grits by Nathalie Dupree (Hardcover - April 21, 2006)

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Excerpt - page 40: "... give an extraordinary flavor and texture to this spicy marinated shrimp. The sauce permeates the grits. ..."

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The Sauce Bible: Guide to the Saucier's Craft by David Paul Larousse (Hardcover - May 28, 1993)

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Excerpt - page 32: "... This stock is used for any soup or sauce based on lobster . Shrimp or crayfish shells can be substituted. ..."

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"shrimp_sauce"