The Ultimate Shrimp Book: More than 650 Recipes for Everyone's Favorite Seafood Prepared in Every Way Imaginable (PagePerfect NOOK Book) [NOOK Book]

Overview

Savor the flavor of America's favorite seafood in The Ultimate Shrimp Book.

Dive into this collection of more than 650 shrimp recipes. Whether you love shrimp fried, steamed, baked, broiled, or grilled, in mole sauce, cream sauce, cocktail sauce, peanut sauce, or garlic sauce, crispy, crunchy, tender, hot, or cold, you're about to fall in love with shrimp all over again. Rediscover the classics like shrimp rémoulade or go cutting edge with sweet and spicy black pepper caramel ...

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The Ultimate Shrimp Book: More than 650 Recipes for Everyone's Favorite Seafood Prepared in Every Way Imaginable (PagePerfect NOOK Book)

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Overview

Savor the flavor of America's favorite seafood in The Ultimate Shrimp Book.

Dive into this collection of more than 650 shrimp recipes. Whether you love shrimp fried, steamed, baked, broiled, or grilled, in mole sauce, cream sauce, cocktail sauce, peanut sauce, or garlic sauce, crispy, crunchy, tender, hot, or cold, you're about to fall in love with shrimp all over again. Rediscover the classics like shrimp rémoulade or go cutting edge with sweet and spicy black pepper caramel shrimp. Try shrimp twists on familiar international favorites like paprikash and vindaloo. And don't forget the crowd pleasers like shrimp nachos and popcorn shrimp. For a formal dinner, a quick family meal, or a tasty snack, The Ultimate Shrimp Book has the perfect shrimp recipe for every occasion.

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Editorial Reviews

From Barnes & Noble
The Barnes & Noble Review
There's a reason that almost every culture has adapted shrimp to its palate -- it's the world's most popular fresh seafood. Fried, steamed, or barbecued, starring in teriyaki or fajitas or moles, shrimps are delicious.

With more than 650 recipes for shrimp in every part of the meal but dessert, The Ultimate Shrimp Book certainly lives up to its name. Arranged A to Z, from Shrimp à la King to Shrimp Wraps and XO shrimp, each recipe typically features five to seven variations, so that Shrimp Scampi, for example, can morph easily into Martini Shrimp Scampi or Spicy Shrimp Scampi. There are retro recipes like Shrimp Thermidor, regional recipes like Shrimp Étoufée, and international dishes like Vietnamese Sugar Cane Shrimp, Shrimp Dumplings, Shrimp Satay with Peanut Sauce, and Kung Pao Shrimp.

The introductory chapters take you through the niceties of shrimp vs. scampi, brown shrimp vs. gray, freshwater vs. warm-water shrimp. What are the best? The white shrimp that come from the Baja Peninsula, say the authors. There's also plenty of advice on cooking, plus the easiest way to peel and devein shrimps. (Ginger Curwen)

Publishers Weekly
Having tackled candy, ice cream and party drinks in his three previous "Ultimate" collections, Weinstein now turns his attention to what he recognizes as the "world's most popular fresh seafood." This is a Swiss Army Knife of a book, packing at least a half-dozen cuisines and more than 650 recipes into about 250 pages. To come up with so many variations upon a single crustacean, Weinstein is not above taking some everyday foods and simply adding a handful of shrimp. Thus, there are Shrimp Pizza, Shrimp Tacos and Shrimp Bruschetta. Also, buyer beware: only about one in five recipes is a unique entry. The others are simply alterations. Take for instance the listing for Vatapa, a Brazilian stew featuring a great concoction of flavors including peanuts, coconut milk, jalape$os and beer. As with all the main entries, a very short introduction gives the reader serving suggestions and a dash of the dish's origin. Ingredients and instructions are then presented in concise, easy-to-follow fashion. Then, five revisions of the dish are listed (other entr es have anywhere from three to 10), none taking more than a few brief sentences to lay out. The Double Shrimp Vatapa recipe, for instance, merely states, "Add 2 tablespoons dried shrimp with the raw shrimp." The dishes are presented in alphabetical order, so the Etouffee finds itself between the Enchiladas and the Fajitas while various stews pop up from beginning to end. Still, those who are in a hurry to find Shrimp Curry will appreciate this utilitarian approach, and those who are not will marvel at the variety that can be found within a mere eight-page spread: Lo Mein, Maki, Mole and Mousse. (Mar.) Copyright 2001 Cahners Business Information.
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Product Details

  • ISBN-13: 9780061849879
  • Publisher: HarperCollins Publishers
  • Publication date: 3/17/2009
  • Series: Ultimate Cookbooks
  • Sold by: HARPERCOLLINS
  • Format: eBook
  • Pages: 256
  • Sales rank: 198,590
  • File size: 2 MB

Meet the Author

Bruce Weinstein and Mark Scarbrough are the award-winning authors of nineteen cookbooks. They are contributing editors to Eating Well and columnists for weightwatchers.com, and they contribute regularly to Cooking Light, Fine Cooking, the Washington Post, and other publications. When they're not teaching cooking on Holland America cruise ships, they live in rural Litchfield County, Connecticut, with a fairly sane collie named Dreydl.

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Read an Excerpt

Buffalo Shrimp



Since the mid-1980s, Buffalo chicken wings have been a favorite in bars and restaurants across the United States and Canada. Hot and spicy, dipped into a tangy blue-cheese sauce -- what could possibly be better? Nothing, except it's not shrimp. The spicy coating works well with shrimp's sweetness -- a combination that practically screams for a cold beer or a glass of iced tea, Buffalo Shrimp are best served hot, right out of the pan.

For the Blue Cheese Dip


1 cup mayonnaise
1/2 cup sour cream (regular, low-fat, or fat-free)
1/3 cup crumbled blue cheese (such as Danish Blue or Gorgonzola; about 2 ounces)
Juice of 1 lemon
2 teaspoons onion salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper, or more to taste


For the Shrimp


1 tablespoon unsalted buffer, melted
1/4 cup hot sauce (such as Texas Pete or Tiger Sauce, not salsa)
8 cups peanut oil or vegetable oil
1 pound medium shrimp (35 to 40 per pound), peeled, leaving the final segment of the tail shell intact, and deveined
2 cups all-purpose flour


1. To prepare the blue cheese dip, combine the mayonnaise, sour cream, blue cheese, lemon juice, onion salt, garlic powder, and pepper in a small bowl and mix until well combined. (The dip can be prepared up to 24 hours in advance and kept covered in the refrigerator.)

2. To prepare the shrimp, combine themelted butter and hot sauce in a large mixing bowl and set aside.

3. Pour the oil into a large saucepan at least 4 inches deep and 10 inches in diameter; the oil should be 1 1/2 inches deep but reach no more than halfway up the sides of the pan. Alternatively, fill an electric deep fryer with oil according to the manufacturer's instructions. If you're using a pan, clip a deep-frying thermometer to the inside and place the pan over medium heat. Heat the oil to 375 degrees F. Adjust the heat to maintain that temperature while you prepare the shrimp. If you're using an electric deep fryer, set the temperature control to 375 degrees F.

4. Dredge the shrimp in the flour and shake off the excess. Fry the shrimp, about 10 at a time, for 1 minute, or until lightly browned. Remove the shrimp from the pan with a slotted spoon or strainer, and place on paper towels to drain.

5. Toss the hot shrimp in the butter/hot sauce glaze, coating them completely. Serve warm with the blue cheese dipping sauce.

Makes 4 appetizer servings


Shrimp Fra Diavolo



The culinary debate rages on: Is Fra Diavolo an American dish or an Italian? One side claims the dish originated in the early 1900s among Italian immigrants in New York; this camp claims the heavy sauce is strictly an Italian-American invention, not representative of the way people eat in Italy, The other side argues that Fra Diavolo was once a specialty of the Amalfi Coast. In the end, it doesn't really matter, for spicy pasta fra diavolo is on every Italian-American menu across the U.S. This recipe offers the simplest version, long a favorite in New York's Little Italy; roasting the tomatoes concentrates their flavor, balancing the garlic and red pepper. Serve hot right out of the pan, accompanied by a crisp salad and sliced fruit for dessert.

2 pounds plum tomatoes (about 12), halved
1/4 cup olive oil
6 garlic cloves, minced
1 pound spaghetti, linguine, or fettuccine
1 1/2 teaspoons red pepper flakes
1 pound medium shrimp (35 to 40 per pound), peeled and deveined, or precooked cocktail shrimp, thawed and peeled
Salt and freshly ground black pepper to taste


1. Preheat the oven to 450 degrees F.

2. Place the tomatoes cut side down in a roasting pan or a lipped baking sheet just large enough to hold them in one layer. Drizzle them evenly with the olive oil and sprinkle with the minced garlic.

3. Bake the tomatoes for I hour, or until they are lightly browned and very soft. Remove the tomatoes from the oven and allow them to cool for 10 minutes.

4. Transfer the tomatoes, garlic, and all the juices from the roasting pan to a food processor. Process until the tomatoes are puréed.

5. Cook the pasta according to the package directions in a large pot of boiling water. Drain thoroughly.

6. Meanwhile, place a large saucepan over medium heat and heat until it's hot but not smoking. Add the red pepper flakes and stir them around for 10 seconds to release their flavor. Add the tomato purée and the raw shrimp, if using. Bring the sauce to a simmer and cook, stirring constantly, until the shrimp are pink and firm, about 3 minutes. Or, if using cocktail shrimp, add them when the sauce is simmering and cook until heated through, about 1 minute. Season with salt and pepper.

7. Add the cooked pasta to the sauce and toss until well combined and heated through.

Makes 4 to 6 servings

The Ultimate Shrimp Book. Copyright © by Bruce Weinstein. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
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Recipe

SHRIMP SCAMPI

There is no more quintessential Italian-American dish than Shrimp Scampi, a favorite in diners all across New Jersey. For this decadent treat, large shrimp are smothered in garlic and butter, then baked. Shrimp Scampi's ready in no time at all. Serve it alongside roasted potatoes, purchased coleslaw, or noodles tossed with poppy seeds. Makes 4 to 6 servings.

1-1/2 pounds large shrimp (12 to 15 per pound), peeled, leaving the final segment of the tail shell intact and deveined
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup olive oil
2 tablespoons sweet vermouth
1 tablespoon Worcestershire sauce
8 garlic cloves, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

  1. Place the shrimp in a large bowl, add the melted butter, oil, vermouth, Worcestershire sauce, salt, and pepper, and toss until well combined. Cover and set aside in a cool place for 30 minutes before cooking.
  2. Preheat the oven to 450° F.
  3. Remove the shrimp from the marinade and place them in a shallow baking dish, large enough to hold them comfortably in one layer. Pour the marinade over the shrimp. Bake for 15 minutes, or until the sauce is bubbling. Serve immediately.

Garlic-Lovers' Shrimp Scampi: Increase the garlic to 14 cloves.
Grilled Shrimp Scampi: Rather than baking the shrimp, grill them on a prepared barbecue for 2 minutes per side. Do not pour the marinade over them -- use it to baste the shrimp as they cook.
Heart-Healthy Shrimp Scampi: Omit the butter, and increase the olive oil to 3/4 cup.
Martini Shrimp Scampi: Add 1/4 cup gin and 1 tablespoon juniper berries to the marinade. Garnish the dish with a few green olives.
Rosemary Shrimp Scampi: Add 1 tablespoon chopped rosemary to the marinade. Lay 2 rosemary sprigs over the dish as it bakes; discard them before serving.
Savory Shrimp Scampi: Use dry vermouth instead of sweet, and add 2 tablespoons chopped parsley to the marinade.
Spicy Shrimp Scampi: Add 1 teaspoon red pepper flakes, or more to taste, to the marinade.

SHRIMP PAD THAI

Pad Thai is a sweet, salty, and spicy mix of noodles, bean sprouts, scrambled eggs, and shrimp. It's the most familiar Thai dish in North America. Milky white rice noodles (sometimes called rice stick noodles) are sold in Asian markets or in the Asian section of some supermarkets. Prepare the rest of the ingredients while the noodles are soaking because the dish comes together quickly. Serve Pad Thai hot, right out of the wok, with lime wedges and a bottle of chili oil on the side, so your friends and family can spice the dish to their tastes. Makes 4 servings.

7 ounces dried rice (or rice stick) noodles, about 1/4 inch thick
1/4 cup packed brown sugar
6 tablespoons fish sauce
1/4 cup hoi sin sauce
1/4 cup canned or homemade chicken stock
2 tablespoons plus 2 teaspoons peanut oil
2 large eggs, beaten until frothy
4 scallions, cut into 1-inch-pieces
3 garlic cloves, minced
3/4 pound medium shrimp (35 to 40 per pound), peeled and deveined
1 cup bean sprouts
1/4 cup unsalted peanuts
1/4 cup finely chopped cilantro
1/2 teaspoon chili oil
Juice of 1 lime

  1. Soak the rice noodles in warm water for 10 minutes.
  2. Bring 2 quarts salted water to a boil in a large pan set over high heat. Lift the noodles from the warm water and drop them into the boiling water. Cook for 2 minutes. Drain the noodles in a colander and rinse them under cold water to keep them from sticking. Set aside.
  3. Combine the brown sugar, fish sauce, hoi sin sauce, and stock in a small bowl. Stir until the sugar is completely dissolved. Set aside.
  4. Heat a large wok or skillet (preferably nonstick) over medium heat until it is hot but not smoking. Add 2 teaspoons of the peanut oil and swirl it around to coat the pan. Add the beaten eggs and cook, stirring occasionally, to scramble them just until they are set, about 1 minute. Transfer the eggs to a plate and set aside.
  5. Add the remaining 2 tablespoons oil to the work and raise the heat to high. When the oil is hot, add the scallions and garlic and cook, stirring constantly, for 15 seconds. Add the shrimp and stir and toss until pink and firm, about 3 minutes.
  6. Lower the heat to medium-high and add the bean sprouts, noodles, scrambled eggs, and sauce mixture. Toss and stir for 10 seconds, then raise the heat to high. When the sauce comes to a boil, add the nuts, cilantro, and chili oil. Toss and stir until well combined.
  7. Transfer the pad Thai to a serving bowl and sprinkle with lime juice. Serve immediately.

Bangkok-Style Shrimp Pad Thai: Omit the brown sugar, and reduce the fish sauce to 1/4 cup. Add 2 tablespoons rice wine vinegar and 3 tablespoons tamarind paste (available in Indian and some Asian markets) to the fish sauce.
Carrot and Shrimp Pad Thai: Omit the bean sprouts. Add 1 cup shredded carrots with the cooked noodles.
Shrimp and Scallop Pad Thai: Reduce the shrimp to 1/2 pound. Add 1/2 pound sea scallops, cut in half, with the shrimp.
Shrimp and Tofu Pad Thai: Reduce the shrimp to 1/2 pound. Add 1/2 pound firm tofu, diced into 1 inch cubes, with the bean sprouts.

KUNG PAO SHRIMP

The sauce for this fiery farrago from China's Szechwan province is made from chiles, peanuts, and ginger. Although the dish is usually prepared with chicken, shrimp gives the stir-fry a delicate sweetness that counterbalances its spiciness. Don't eat the red chiles, just let them flavor the dish. Serve with bowls of fluffy white rice. Makes 4 servings.

1/4 cup dry sherry
1 tablespoon soy sauce
1 tablespoon hoi sin sauce
2 teaspoons rice wine vinegar
3 tablespoons peanut oil
1 pound medium shrimp (35 to 40 per pound), peeled and deveined
16 dried red Asian chiles
1 tablespoon minced ginger
3 garlic cloves, minced
1/4 teaspoon Szechwan peppercorns, crushed
2 scallions, cut into 1-inch pieces
1 green bell pepper, cored, seeded and cut into 1/4-inch strips
1 cup unsalted peanuts
2 teaspoons cornstarch, dissolved in 1 tablespoon water
2 teaspoons toasted sesame oil

  1. In a small bowl, whisk together the sherry, soy sauce, hoi sin sauce, and vinegar. Set aside.
  2. Set a large work or skillet over medium-high heat until it is hot but not smoking. Add the oil and swirl it around the wok. Add the shrimp and stir and toss until pink and firm, about 3 minutes.
  3. Add the chiles, ginger, garlic, Szechwan peppercorns, scallions, green pepper, and peanuts. Stir and toss for 1 minute. Turn the heat to high and add the sherry mixture. Cook, stirring constantly, until the sauce comes to a boil. Add the cornstarch mixture and stir and toss until the mixture thickens, almost instantly. Remove the pan from the heat.
  4. Sprinkle the dish with the sesame oil. Serve hot.

Kun Pao Shrimp and Broccoli: Omit the green pepper. Add 1 cup broccoli florets with the chiles.
Kung Pao Shrimp and Chicken: Reduce the shrimp to 1/2 pound. Stir-fry 1/2 pound chicken tenders or 1/2 pound boneless, skinless chicken breasts, cut into 1-inch cubes, with the shrimp.
Kung Pao Shrimp and Mushrooms Add one 15-ounce can straw mushrooms, drained, with the chiles.
Kung Pao Shrimp and Snow Peas: Omit the green bell pepper. Add 1 cup snow peas with the sherry mixture.
Mild Kung Pal Shrimp Omit the chiles.
Traditional Kung Pao Shrimp: Increase the Szechwan peppercorns to 1 teaspoon. Add 1 cup sliced bananas and 1/4 cup shredded basil with the chiles.

Copyright © 2002 by Bruce Weinstein and Mark Scarborough.

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