Product Description

Savor the flavor of America's favorite seafood in The Ultimate Shrimp Book.

Dive into this collection of more than 650 shrimp recipes. Whether you love shrimp fried, steamed, baked, broiled, or grilled, in mole sauce, cream sauce, cocktail sauce, peanut sauce, or garlic sauce, crispy, crunchy, tender, hot, or cold, you're about to fall in love with shrimp all over again. Rediscover the classics like shrimp rémoulade or go cutting edge with sweet and spicy black pepper caramel shrimp. Try shrimp twists on familiar international favorites like paprikash and vindaloo. And don't forget the crowd pleasers like shrimp nachos and popcorn shrimp. For a formal dinner, a quick family meal, or a tasty snack, The Ultimate Shrimp Book has the perfect shrimp recipe for every occasion.

Product Details

• Amazon Sales Rank: #233392 in Books
• Published on: 2002-03-01
• Released on: 2002-03-19
• Original language: English
• Number of items: 1
• Binding: Paperback
• 256 pages

Amazon.com Review
In the year 2000, Americans ate an astonishing 963 million pounds of shrimp. Bruce Weinstein's relatively slim Ultimate Shrimp Book presents 650 recipes for the titular seafood, from Shrimp à la King to XO Shrimp. Weinstein's approach is to offer "master recipes," such as those just given, followed by up to 10 "quick-take" variations for each. For example, the recipe for Shrimp Cakes is trailed by Florida-Style Shrimp Cakes, which adds lemon juice and zest; Herbed Shrimp Cakes, with parsley, thyme, and tarragon; and Louisiana-Style Shrimp Cakes, with Tabasco plus red or green pepper, and so on. Though many of the uncomplicated formulas are alluring, a number, particularly those featuring shrimp and cheese mixtures (such as a creamy dish with parmesan, blue cheese, fontina, and Asiago), have questionable appeal. However, readers will still find many worthwhile dishes to try, from old favorites, like Shrimp Rémoulade and Beer Batter Shrimp, to "newer" recipes, such as Shrimp Bengalese Stew and Szechwan Cold Garlic Shrimp. Crowd-pleasers like Shrimp Etouffée and Shrimp Paella are also covered, as are tasty shrimp snacks like Popcorn Shrimp, Shrimp Pizza, and Shrimp Tacos. With useful shrimp buying and preparation information and good notes on ingredients and equipment, the book is a handy guide to a much-loved American food. --Arthur Boehm

From Publishers Weekly
Having tackled candy, ice cream and party drinks in his three previous "Ultimate" collections, Weinstein now turns his attention to what he recognizes as the "world's most popular fresh seafood." This is a Swiss Army Knife of a book, packing at least a half-dozen cuisines and more than 650 recipes into about 250 pages. To come up with so many variations upon a single crustacean, Weinstein is not above taking some everyday foods and simply adding a handful of shrimp. Thus, there are Shrimp Pizza, Shrimp Tacos and Shrimp Bruschetta. Also, buyer beware: only about one in five recipes is a unique entry. The others are simply alterations. Take for instance the listing for Vatapa, a Brazilian stew featuring a great concoction of flavors including peanuts, coconut milk, jalape¤os and beer. As with all the main entries, a very short introduction gives the reader serving suggestions and a dash of the dish's origin. Ingredients and instructions are then presented in concise, easy-to-follow fashion. Then, five revisions of the dish are listed (other entr‚es have anywhere from three to 10), none taking more than a few brief sentences to lay out. The Double Shrimp Vatapa recipe, for instance, merely states, "Add 2 tablespoons dried shrimp with the raw shrimp." The dishes are presented in alphabetical order, so the Etouffee finds itself between the Enchiladas and the Fajitas while various stews pop up from beginning to end. Still, those who are in a hurry to find Shrimp Curry will appreciate this utilitarian approach, and those who are not will marvel at the variety that can be found within a mere eight-page spread: Lo Mein, Maki, Mole and Mousse.
Copyright 2002 Cahners Business Information, Inc.

From Booklist
Except for those allergic to them, just about everyone in the U.S. names shrimp as their favorite shellfish. Bruce Weinstein and Mark Scarbrough have come up with a definitive guide to preparing shrimp in every conceivable way. The Ultimate Shrimp Book features recipes for Chinese stir-frys, French sauces, Malaysian satays, Indian curries, and fried, baked, broiled, grilled, and steamed shrimp. The introduction abounds with helpful advice on choosing the best and freshest shrimp in the market. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Customer Reviews

an ultimate book in every way
i have made recipes from this book and unlike some of the other reviewers who haven't, i can tell you that they are spectacular. they are written in a very straightforward way and that's a good thing. they are easy to follow. and while some of the variations that follow recipes are simple, i wouldn't have thought of them myself. turning the delicious shrimp puffs into chinese shrimp puffs requires the addition of ginger, cilantro, and chili oil, while omitting the thyme and tabasco. basil and fish sauce are added to create thai shrimp puffs. yummy. and as for information, well the introduction in this book tells me more about shrimp than i ever knew. did you know that fresh shrimp are almost always frozen? and there are detailed instructions on how to peel and devein a shrimp (of different sizes) right there on page 5. i've enjoyed cooking from this book and it's one of those i keep right in my kitchen and turn to time and time again.

Massive Collection of Shrimp Recipes
Imagine someone who collected shrimp recipes of every nature: BBQ, boiled, steamed, in dumplings, stews, phylo wrapped, et al, and then published them in a cookbook. Further, this person with most every recipe gives options, 4 or 5 or more for each recipe.

Here is that very collection, nicely done again by Weinstein, who has did others on ice cream, candy, drinks.

Interesting options here include Shrimp ... Tamale Pie, Sweet and Sour, Stroganoff, Phyllo Pillows, Paella.

Also useful is the section on buying, preparing and storing, along with a whole section on equipment and ingredients, and sources. If you're one who has to have color photos, forget this book,none of them.

For all us shrimp consumers, this will be a great boost to shrimp consumption!

a jumbo shrimp book
This is a wonderful book, full of traditional and innovative recipes. I love the shrimp-y takes on classics like Diane, A la King, Fra Diavolo, and Lasagna. My family also liked the international focus--African, Chinese, Mexican, Italian, Japanese. We've even learned to make our own sushi rolls! We had a blast this summer with this book. There's nothing fancy--just solid recipes with lots of ideas for varying them endlessly. In the end, this is a book I'll come back to again and again. True, it's not a coffee table cookbook--but then, I'm not a coffee table cook.