Seventy-seven home-style shrimp recipes are interspersed with historical, biological, and food preparation advice. From an inside look at the seafood industry in Louisiana, past and present, to techniques on how to identify fresh shrimp at the local market, this complete resource includes all the information shrimp lovers need. Taking readers from the shrimp boat to the table, the authors share the art of catching, buying, peeling, storing, freezing, and thawing shrimp so that they can be turned into a delicious dish.
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From the Publisher
"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
From the Inside Flap
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.
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1 of 1 people found the following review helpful
5.0 out of 5 stars
Enthusiastically recommended for family and community library specialty cookbook collections
June 13, 2009
Format:Hardcover
One of the most popular and edible products of the sea, there are more than two thousands of species of shrimp. Indeed, fishing for shrimp has served as a significant commercial industry in Louisiana from the 1870s down to the present day. Louisiana chefs and kitchen cooks have been experts in shrimp-based cuisine and now the husband and wife team of Jerald and Glenda Horst have compiled 77 mouth-watering recipes showcasing shrimp in molds, casseroles, gumbos, salads and more. Of special note is that "The Louisiana Seafood Bible: Shrimp" is divided into two major sections. The first are a series of chapters about shrimp including its history, commercial fishing, sizes, buying shrimp, canning shrimp at home, storing fresh shrimp, and more. The second section is devoted to the recipes themselves complete with ingredient lists and preparation instructions. Each recipe is guaranteed to be 'kitchen cook friendly', please any palate, and satisfy any appetite. Beautifully illustrated throughout, the recipes range from Shrimp and Mango Spinach Salad; Shrimp Fontenot; and Shrimp Louisiane Casserole; to Jacked Shrimp; Aloha's Barbecued Shrimp; and Gingered Shrimp with Pea Pods. A superbly presented compendium of shrimp oriented information and recipes, "The Louisiana Seafood Bible: Shrimp" is enthusiastically recommended for family and community library specialty cookbook collections.
1 of 2 people found the following review helpful
By Lisa H. Gros
Format:Hardcover
All my life, my parents would test new recipes on the family in addition to creating seafood masterpieces passed down from my Maw Maw to my mother. I have stolen many of these recipes and claimed them as my own. My friends are always impressed with my culinary skills. They don't know that I just took what was given to me as a child. I highly recommend the Shrimp Manicotti recipe. I have cooked this for people who don't consider themselves seafood lovers and have won them over. In the past I would not share my recipes with friends. I thought I was only as good as the recipe. Now with this book, I can no longer keep them a secret. I know you won't be disappointed. I also encourage to you to keep an eye out for future editions of this book. Shrimp is only the beginning.
Happy Eating!
Lisa Horst
Happy Eating!
Lisa Horst
0 of 1 people found the following review helpful
By M. Smith
Format:Hardcover
The information is fantastic. It answered all the questions I have had over shrimp in Louisiana as to what happens when and in what order. It also showed how to identify all the different species easily. I enjoyed the recipes in one place, the only one I missed is corn and shrimp soup
or chowder.
or chowder.
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