Simply Shrimp: With 80 Globally Inspired Recipes

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Grilled, sautxE9;ed, baked, poached, or fried: No matter how you make it, shrimp is just about everybodyx92;s favorite seafood. Itx92;s great in cold appetizers, stunning in soups, and a knockout ingredient in stuffed pastas, dumplings, and Asian-style rolls. Shrimpx92;s taste complements an incredible diversity of other foods, from honey-sweet tropical fruits, to mouth-searing chiles, to smoky/tomatoey barbecue sauces. As if all this werenx92;t enough to recommend it, shrimp is actually good for youx97;low in fat and calories and high in the omega-3 fatty acids that promote cardiovascular health. In Simply Shrimp, award-winning cookbook author and popular cooking teacher James Peterson brings his culinary acumen to the creation of dishes showcasing the worldx92;s best-loved shellfish. In this sequel to his very successful Simply Salmon, Peterson begins by demystifying the process of buying and cleaning shrimp, then offers 80 outstanding recipes that celebrate shrimpx92;s unmatchable versatility. Chapters are devoted to specific methods of preparation, with step-by-step photos to guide you through particular techniques and gorgeous color shots of finished dishes, all taken by Peterson himself. Petersonx92;s sumptuous, international bill of fare includes Thai Shrimp Curry, Shrimp Ravioli, Shrimp Quesadillas, Shrimp Samosas with Sweet and Sour Chutney, and even a delicate, savory Shrimp and Tarragon Custard.

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JAMES PETERSON is the award-winning author of six cookbooks, including Splendid Soups, Essentials of Cooking, and STCx92;s Simply Salmon. For 17 years, he taught at the French Culinary Institute and at Peter Kumpx92;s Cooking School in New York City; today he is a frequent guest teacher at cooking schools around the country. He lives in Brooklyn, New York.