Shrimp Country: Recipes and Tales from the Southern Coasts

Shrimp Country: Recipes and Tales from the Southern Coasts

by Anna Marlis Burgard


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“Shrimp lovers, both cooks and eaters, absolutely need this book, but so does any traveler or armchair epicure who values the culinary traditions of Coastal America.”—Michael Stern, coauthor of Roadfood: The Coast-to-Coast Guide to 900 of the Best Barbecue Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners, and Much, Much More
“Not only is Shrimp Country a complete compendium of southern shrimp, it is a tasty treat for both reading and cooking.”—Elizabeth Williams, author of New Orleans: A Food Biography
“Takes us on a journey through the creeks, bogs, sounds, and seas that yield one of America’s most precious resources—sweet, tender shrimp.”—Nancy White, author of Jacksonville Food Trucks: Stories & Recipes from the Road
“A wonderful culinary journey. From the recipes peppered with chefs’ anecdotes and information for home cooks and travelers, Burgard has compiled a mouthwatering celebration of the sweet crustacean.”—Heather McPherson, coauthor of Good Catch: Recipes and Stories Celebrating the Best of Florida’s Waters
Embark on a fresh and delicious culinary tour of coastal America! Shrimp Country invites readers to discover the southern shorelines from Texas to the Carolinas, savoring the region’s sea air, salty characters, and succulent shrimp.
Shrimp is a perfect ingredient. Mild enough to be a part of delicately-flavored dishes and tasty enough to be eaten on its own, it pairs well with both spicy and sweet ingredients and can be fried, sautéed, steamed, broiled, or grilled. In this savory homage to the crustacean, Anna Marlis Burgard swaps stories and recipes with the people who know it best—island dwellers whose ancestors have worked in the shrimping business for generations, mariners who seem to straddle ancient and modern worlds, marine biologists, and James Beard Award–winning chefs.
Burgard gathers more than 100 tempting recipes from regional classics like pilau, creole, and bog to global fare such as shrimp empanadas, shrimp saganaki, and tom kha gai. Coastal families share their favorite dishes, seaside chefs reveal their customer-luring secrets, and Burgard offers up cooking tips that make prep time a breeze. Transported to strange and beautiful places including South Padre Island, Texas, Santa Rosa Island, Florida, and Swanquarter, North Carolina, readers will enjoy sampling some of the best food America has to offer.
Brimming with the larger-than-life personalities of trawler captains, food truck masters, diner cooks, and award-winning chefs, Shrimp Country is a love letter to coastal communities and their joy-filled, soul-fueling kitchens. Kick off your shoes, roll up your sleeves, and dig in!

Product Details

ISBN-13: 9780813062945
Publisher: University Press of Florida
Publication date: 09/27/2016
Pages: 256
Sales rank: 1,191,457
Product dimensions: 7.40(w) x 9.40(h) x 0.90(d)

About the Author

Anna Marlis Burgard is the creative force behind hundreds of books including the bestselling A Guide for Grown-ups: Essential Wisdom from the Collected Works of Antoine de Saint-Exupéry and Hallelujah: The Poetry of Classic Hymns. Her work has been featured on Atlas Obscura, BBC Radio 1 and NPR, and in the New Yorker, USA Today, and the Wall Street Journal. She honed her shrimp-cooking skills on Tybee Island, Georgia, where the trawlers moored along Lazaretto Creek bring wild shrimp to the docks, and has explored more than 100 coastal and inland islands for her Islands of America: A River, Lake and Sea Odyssey project.

Table of Contents


1.         Shrimp Preparation Basics
2.         Shrimp Cocktail Dips
3.         Starters: In the Beginning
4.         Light Fare: Soups, Salads, and Sandwiches
5.         Saucy Shrimp
6.         Main Events
7.         Go Withs: Side Dishes


“With colorful pictures on almost every page and short stories about commercial shrimp fishing sprinkled throughout, Anna Marlis Burgard’s new cookbook—Shrimp Country—honors the shrimp fishermen on the South Atlantic and Gulf coasts of the United States.” —Shrimp News International

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