Simply Shrimp: 101 Recipes for Everybody's Favorite Seafood

By Rick Rodgers

Book Overview

It's official: shrimp is our favorite seafood (Well, except for canned tuna, but we won't go into that.) Rick Rodgers offers shrimp lovers more than 100 fabulous ways to simmer, saut, barbecue, or deep-fry shrimp, including casseroles, soups, salads, risottos, pasta sauces, and more. Trying to think of a quick family supper? Friends coming over for a meal on short notice? Need a cocktail party spread that will have them licking the bowl? Simply Shrimp lays a mouthwatering array of simple, fast, and delicious cooking possibilities at the shrimp fancier's fingertips.

• Format: Paperback
• Language: English
• ISBN: 0811819671
• ISBN13: 9780811819671
• Release Date: June 1998
• Publisher: Chronicle Books LLC
• Length: 168 Pages
• Weight: 1.43 lbs.
• Dimensions: 1.0" x 1.0" x 1.0"
• Grade Range: Grade 8 to Postsecondary

Customer Reviews

Good straightforward recipes

Shrimp is the most popular seafood in the U.S., next to canned tuna fish. Yet most of us have a limited repertoire in cooking it. This modest cookbook, written by the always-reliable Rick Rodgers, is a collection of recipes that you really will make... or, at least, I certainly do. It's separated into appetizers, salads, shrimp from a pot, shrimp from the skillet, shrimp with pasta or rice, shrimp from the grill, shrimp from the oven. Most of the recipes are very fast to put together -- thanks to the fast cooking time of the main ingredient -- and they're pretty darned simple. That doesn't keep them from being good eats for an ordinary weeknight dinner. I've had very good luck with Moroccan-spiced shrimp on fruited couscous; with corn, shrimp, and feta salad with chili-lime vinaigrette; and coconut shrimp with easy peanut sauce. All of which are very fast to make, require no weird ingredients, and generated no leftovers. Several "one ingredient" cookbooks have 40-50 good recipes and then a lot of filler. I haven't found that to be true with Simply Shrimp, though admittedly many of the recipes haven't appealed to me enough to pull out the skillet. The overview gives a lot of good tips about choosing shrimp by size, and many recipes encourage you to create a stock from the shrimp shells. (It works so well that I've learned to save the shells in the freezer to create a big batch all-at-once.) Very nice book. It won't blow you away, but you'll reach for it often.

Quick Recipes for Favorite Seafood

Flash-frozen shrimp is a staple in my freezer pantry because I can use it for a fast family meal or for a snack for drop-in guests. I wanted to try some new recipes, so I bought "Simply Shrimp" by Rick Rodgers. This high quality paperback combines the basics, such as choosing shrimp by type (warmwater,coldwater, freshwater, wild-caught, farm-raised, fresh, frozen), by size (cocktail pinks to super-colossal), and preparation (peeling, deveining, and brining), with simple recipes for shrimp stock and cooked shrimp. I discovered that this favorite seafood is not only low in fat, but, according to the cited recent Rockefeller University study, shrimp is also a heart-smart food because eating it increases the good HDL cholesterol, with no increase in the bad LDL cholesterol. This study's shrimp diet also showed lowered triglyceride levels. So far, I like these recipes: "Scandinavian Vodka-Soused Shrimp"; "Grilled Shrimp Caesar Salad"; "Sichuan Shrimp with Cashews"; "Buttermilk Biscuits with Low Country Shrimp and Ham"; "Shrimp Diane"; "Grilled Shrimp a la Plancha with Romesco Sauce"; "Shrimp Peacemaker Sandwich." As well, the "Shrimp on Pasta and Rice" recipes I have tried are quite good. The section on grilling shrimp has seven marinade recipes. Also included are recipes for Shrimp Boil Spices and Chesapeake Bay Seasoning. The strength of this shrimp cookbook is the entrées, which are easy-to-make and delicious. However, I wish there were more appetizer and salad recipes, along with more color pictures. "Simply Shrimp" is a good cookbook for taking along on a trip or vacation where cooking will be involved.

Mouthwatering recipes in a beautifully compiled cookbook

I recieved this cookbook as a gift for Christmas and I know already that it's going to be one of my favourites. All of the recipes sound delicious and most use ingredients that you're likely to have on hand. The Spanish Shrimp with Red Peppers and Garlic sauce was superb as well as fast and easy to make. We're going to try at one recipe a week from this gem of a book!

Great recipes, Handsome book, good gift

This is an attractive book with mouth-watering recipes for shrimp-lovers of all types. It will certainly give you many menu ideas, from New Orleans Shrimp Ramoulade, to oriental coconut shrimp, to the elegant "Martini Shrimp Cocktail" pictured on the cover. I have enjoyed my copy so much that I have bought additional copies as gifts. Enjoy! Bon Apetit!