By Rick Rodgers
Master chef Rick Rodgers brings his culinary expertise to the table in Simply Shrimp: 101 Recipes for Everybody's Favorite Seafood.
Everyone loves shrimp. We simmer it, sauté it, barbecue it, grill it, deep-fry it, and serve it cold with cocktail sauce. We use it in casseroles, soups, salads, risottos, pasta sauces, and more. Shrimp dishes are more frequently ordered in restaurants now than ever before and more and more people are buying shrimp to prepare at home. No longer restricted to their local supermarkets or neighborhood gourmet food stores for their shrimp needs, cooks can find large bags of shrimp at new retail outlets, such as warehouse clubs. Creative cooks can make this less expensive frozen shrimp as tasty and succulent as fresh shrimp. A new staple in many of today's kitchens, shrimp is the second most popular type of seafood in America today, after canned tuna, according to The University of California Wellness Letter. This is a loud and clear nationwide call for an exciting new shrimp cookbook like Rick Rodgers's Simply Shrimp.
With beautiful accompanying photographs, Simply Shrimp provides innovative, reliable, and delicious recipes ranging from the tried-and-true American standards such as California's Shrimp Louis Salad and New Orleans Shrimp Remoulade, to those enhanced by international flavors. Rodgers offers cooks some exciting ways to enjoy shrimp by using the exotic seasonings of Thailand, Vietnam, Malaysia, and Indonesia.
If you're looking for delicious, quick, and easy meals, Simply Shrimp lays a mouthwatering array of more than 100 delicious recipes at the shrimp fancier's fingertips. Need a quick family supper? Whip up Spaghetti with Shrimp, Capers, and Garlic. Need a fast, elegant dinner? Make Grilled Shrimp Brochettes with Lime-Ginger Buerre Blanc. Need a cocktail party spread that will have them licking the bowl? Put out tortilla chips with Hot Shrimp Chile Con Queso and really impress your guests. Whatever the occasion, Simply Shrimp is simply fabulous!
101 Recipes for Everybody's Favorite Seafood
By Rick Rodgers
Information provided by the publisher.
This page created January 1999
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