"It's a cookbook that's so much more than a cookbook." --Todd Masson, Louisiana Sportsman
"Yes, read the cookbook cover to cover. It is about shrimp, shrimpers, and how to enjoy eating one of our Gulf's treasures." --Miriam Juban, owner of Juban's Restaurant, Baton Rouge, Louisiana
Shrimp, like most seafood, enjoys an abundant following along the Gulf Coast. Although advancements in refrigerated transportation have increased its popularity farther inland, it remains the lifeblood of coastal residents. Reflecting that ingrained appreciation of the Gulf waters' rich resources, Jerald Horst, a fisheries expert in south Louisiana, has compiled a wealth of information about shrimp, including biological facts, the history of the industry, and the art of buying, cooking, and storing it.
With the help of his wife, Glenda, Horst has included a wide selection of recipes, from molds to gumbos to stews and beyond. Many of these dishes were developed over generations and passed down among coastal families who know seafood as a way of life. While there are many adaptations of popular recipes, a few, such as Smothered Shrimp and Cucumbers, are original inventions. Featured fare range from shrimp kabobs to entrees like Shrimp and Cheese Manicotti and even desserts such as Shrimp Cupcakes, a lighter treat for those watching their waistlines. Every dish was home-tested with care in the Horst kitchen, and the very best of the best are indicated by four stars.
Jerald Horst is a retired fisheries specialist who discovered the world of Southern food growing up in St. Francisville, Louisiana. He worked as an extension fisheries biologist in the LSU Agricultural Center and served as a professor of fisheries at LSU for thirty years. He is a past president of the Louisiana Association of Professional Biologists and a member of the Louisiana Chapter of the American Fisheries Society. In addition to authoring Pelican's Louisiana Seafood Bible Series with his wife, Glenda, Horst is the co-author of Pelican's Angler's Guide to Fishes of the Gulf of Mexico.
Glenda Horst, the daughter of a commercial fisherman, was born on Bayou Sorrell, Louisiana. She learned the basics of Cajun cooking from her mother and has been perfecting seafood recipes ever since.
Together, the Horsts authored Pelican's Louisiana Seafood Bible Series, which also includes The Louisiana Seafood Bible: Crawfish, The Louisiana Seafood Bible: Crabs, The Louisiana Seafood Bible Oysters, and The Louisiana Seafood Bible: Fish Volume 1. They reside in Franklinton, Louisiana.
See all Editorial Reviews
My husband loves all of his Louisiana Seafood Bible. He has really enjoyed all the history of the foods as well as the recipes.Published 16 months ago by R Brooks
I you live shrimp you need this cookbook! The author from Louisiana has traveled the state and compiled the best shrimp recipes! A must have, great price!Published 20 months ago by Sylvia B. Hebert
I love seafood of any kind but especially shrimp. This cookbook has excellent information about the kinds of shrimp available, in addition to mouth-watering recipes.Published on July 3, 2013 by Verny55
Very good book about everything Shrimp from the begining of how they are raised, the process to bring them to market and finally recipes that end their lives being consumed. Read morePublished on April 13, 2010 by Michael Pitre