By Bruce Weinstein
ISBN-10: 0060934166
ISBN-13: 9780060934163
Savor the flavour of America's favourite seafood in The final Shrimp Book.
Dive into this selection of greater than 650 shrimp recipes. no matter if you like shrimp fried, steamed, baked, broiled, or grilled, in mole sauce, cream sauce, cocktail sauce, peanut sauce, or garlic sauce, crispy, crunchy, smooth, sizzling, or chilly, you are approximately to fall in love with shrimp another time. Rediscover the classics like shrimp rémoulade or pass innovative with candy and highly spiced black pepper caramel shrimp. try out shrimp twists on generic foreign favorites like paprikash and vindaloo. and do not put out of your mind the gang pleasers like shrimp nachos and popcorn shrimp. For a proper dinner, a brief family members meal, or a delectable snack, The final Shrimp Book has the ideal shrimp recipe for each occasion.
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Extra resources for The ultimate shrimp book : more than 650 recipes for everyone's favorite seafood prepared in every way imaginable
Example text
HOT HUNGARIAN SHRIMP BISQUE Omit the nutmeg. Substitute 1 to 2 teaspoons hot Hungarian paprika for the sweet paprika, and add 1 teaspoon dry mustard with the cream. NEW ORLEANS SHRIMP BISQUE Add 1 teaspoon cayenne pepper with the cream, then add 1⁄2 cup diced celery and 1⁄2 cup diced green bell pepper; cook, stirring often, for 10 minutes. SHRIMP BISQUE WITH CLAMS Add 12 medium clams (such as cherrystone or Pacific littleneck), scrubbed, with the cream. Cover and cook over low heat until the clams open, about 7 minutes.
Heat the oil to 375°F. Adjust the heat to maintain that temperature while you prepare the shrimp. If you’re using an electric deep fryer, set the temperature control to 375°F. 2. Combine the flour, 1 teaspoon of the salt, the baking powder, and pepper in a large mixing bowl. Whisk until well combined. Add the egg and beer and whisk until the batter is completely smooth. 3. Dip 1 shrimp into the batter until it is completely coated. Let any excess batter drip off, then gently slide the shrimp into the hot oil.
CURRIED SHRIMP BRUSCHETTA Omit the vinegar and substitute chopped cilantro for the basil. Add 1 tablespoon Indian curry paste to the food processor with the tomatoes. GARLIC BREAD SHRIMP Omit the tomato-basil-vinegar mixture. HUMMUS SHRIMP BRUSCHETTA Omit the tomato-basil-vinegar mixture. Spread 1 tablespoon purchased hummus on each garlic-rubbed toast before topping with the shrimp. PESTO SHRIMP BRUSCHETTA Omit the tomatoes. Add 1⁄4 cup pine nuts and 2 tablespoons olive oil to the food processor with the basil and vinegar.
The ultimate shrimp book : more than 650 recipes for everyone's favorite seafood prepared in every way imaginable by Bruce Weinstein
by Brian
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