Grilled, sauted, baked, poached, or fried: No matter how you make it, shrimp is just about everybodys favorite seafood. Its great in cold appetizers, stunning in soups, and a knockout ingredient in stuffed pastas, dumplings, and Asian-style rolls. Shrimps 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 werent enough to recommend it, shrimp is actually good for youlow 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 worlds 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 shrimps 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. Petersons 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.
