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From Barnes & NobleThe 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)