Simply Shrimp: With 80 Globally Inspired Recipes by James Peterson
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How to peel shrimp (page 13)
from Simply Shrimp: With 80 Globally Inspired Recipes Simply Shrimp by James Peterson
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- ISBN 10 1584795859
- ISBN 13 9781584795858
- Published Feb 21 2007
- Format Hardcover
- Page Count 191
- Language English
- Countries United States
- Publisher Stewart, Tabori & Chang
Publishers Text
Grilled, sautéed, baked, poached, or fried: No matter how you make it, shrimp is just about everybody's favorite seafood. It's great in cold appetizers, stunning in soups, and a knockout ingredient in stuffed pastas, dumplings, and Asian-style rolls. Shrimp's 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 weren't enough to recommend it, shrimp is actually good for you - low in fat and calories and high in the omega-3 fatty acids that promote cardiovascular health.Award-winning cookbook author and popular cooking teacher James Peterson brings his culinary acumen to the creation of dishes showcasing the world's 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 shrimp's 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. Peterson's 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.
Other cookbooks by this author
- Baking: 300 Recipes, 2000 Photographs, One Baking Education
- Baking
- Baking
- Chicken and Other Poultry: James Peterson's Kitchen Education
- Cocina Esencial
- Colorado Mountain College
- Comment Tout Cuisiner
- Comment Tout Cuisiner
- Cooking: 600 Recipes, 1500 Photographs, One Kitchen Education
- Cooking
- Cooking
- Done: A Cook's Guide to Knowing When Food Is Perfectly Cooked
- Done: A Cook's Guide to Knowing When Food Is Perfectly Cooked
- The Duck Cookbook
- Essentials of Cooking
- Essentials of Cooking
- Essentials of Cooking
- Essentials of Cooking: The Comprehensive Illustrated Guide to Cooking Techniques
- Essentials of Cooking: The Comprehensive Illustrated Guide to Cooking Techniques
- Fish & Shellfish: The Definitive Cook's Companion
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Kitchen Simple: Essential Recipes for Everyday Cooking
- Kitchen Simple: Essential Recipes for Everyday Cooking
- Kitchen Simple
- Meat: A Kitchen Education
- Meat: A Kitchen Education
- Meat: A Kitchen Education
- The New French Classics
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classic and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making,
- Sauces, 3rd Edition: Classical and Contemporary Sauce Making
- Sauces, 4th Edition: Classical and Contemporary Sauce Making
- Sauces, Salsas, & Chutneys: Kitchen Education Series
- Simply Salmon
- Soups and Broths: James Peterson's Kitchen Education
- Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
- Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
- Splendid Soups
- Splendid Soups, Revised and Updated Edition: Recipes and Master Techniques for Making the World's Best Soups
- Sweet Wines: A Guide to the World's Best with Recipes
- Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More Than 300 Recipes
- Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking with More Than 300 Recipes
- Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More Than 300 Recipes
- Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More Than 300 Recipes
- What's a Cook to Do: An Illustrated Guide to 484 Essential Tools, Tips, Techniques, & Tricks
- What's a Cook to Do: An Illustrated Guide to 484 Essential Tools, Tips, Techniques, and Tricks
- What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks
