Simply Shrimp: 101 Recipes for Everybody's Favorite Seafood (Paperback)

~ (Author), Jennifer Levy (Photographer) "Literally thousands of shrimp species exist, but only 342 varieties have commercial value, and few of these have any impact on the market..." (more)
Key Phrases: boll over high heat, slotted skimmer, warmed large serving bowl, Shrimp Stock, Baked Shrimp, Cajun Seasoning (more...)

Editorial Reviews

From Publishers Weekly

Rodgers's (Birthday Celebrations; Fondue, etc.) comprehensive all-shrimp cookbook may be somewhat lacking in personality, but it does deliver exactly what the title promises: myriad easy ways to prepare a favorite crustacean. After a brief section on the types of shrimp available and their preparation, Rodgers offers 100 recipes in chapters divided into appetizers, salads and cooking method (saut?ed shrimp, grilled shrimp, baked shrimp). The clearly written recipes are generally modern American in style, with a few innovative standoutsAPickled Picnic Shrimp; Grilled Shrimp, Sage and Pancetta Spedini; Savory Shrimp Bread PuddingAlivening up the parade of familiars such as Shrimp and Sea Shell Pasta Salad with Sun-Dried Tomato Vinaigrette and Spaghetti with Shrimp, Anchovies and Bread Crumbs. Rodgers also digs into different ethnic cuisines and comes up with Malaysian Fried Rice and El Paso-Style Stacked Shrimp Enchiladas. Baked Shrimp with Herbed Crumb Topping or Wilted Spinach and Shrimp Salad may not be news, but they are easy, quick and reliably tasty.
Copyright 1998 Reed Business Information, Inc.

Review

"Throw another shrimp on the barbie, or, for that matter, in the pot or deep-fryer. There's no shortage of ways to prepare what is to many their favorite seafood. 'Simply Shrimp' by Rick Rodgers is an international collection of 101 tempting recipes for appetizers, salads, pasta dishes, and meals from the grill and oven. Using fresh ingredients (sometimes exotic spices, all available in the U.S.), you can whip up a quick weeknight supper or a cocktail party spread or even a foolproof barbecue. You'll find that 'SIMPLY SHRIMP' offers endless variety, sure to please family and friends." -- Cookbook Digest

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Product Details

• Paperback: 168 pages
• Publisher: Chronicle Books (June 1, 1998)
• Language: English
• ISBN-10: 0811819671
• ISBN-13: 978-0811819671
• Product Dimensions: 8.6 x 7.9 x 0.6 inches
• Shipping Weight: 1.5 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #281,928 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful:

4.0 out of 5 stars Quick Recipes for Favorite Seafood, June 23, 2001

By	Michela (Seattle, WA, USA) - See all my reviews (TOP 500 REVIEWER)

Flash-frozen shrimp is a staple in my freezer pantry because I can use it for a fast family meal or for a snack for drop-in guests. I wanted to try some new recipes, so I bought "Simply Shrimp" by Rick Rodgers. This high quality paperback combines the basics, such as choosing shrimp by type (warmwater,coldwater, freshwater, wild-caught, farm-raised, fresh, frozen), by size (cocktail pinks to super-colossal), and preparation (peeling, deveining, and brining), with simple recipes for shrimp stock and cooked shrimp. I discovered that this favorite seafood is not only low in fat, but, according to the cited recent Rockefeller University study, shrimp is also a heart-smart food because eating it increases the good HDL cholesterol, with no increase in the bad LDL cholesterol. This study's shrimp diet also showed lowered triglyceride levels.

So far, I like these recipes: "Scandinavian Vodka-Soused Shrimp"; "Grilled Shrimp Caesar Salad"; "Sichuan Shrimp with Cashews"; "Buttermilk Biscuits with Low Country Shrimp and Ham"; "Shrimp Diane"; "Grilled Shrimp a la Plancha with Romesco Sauce"; "Shrimp Peacemaker Sandwich." As well, the "Shrimp on Pasta and Rice" recipes I have tried are quite good. The section on grilling shrimp has seven marinade recipes. Also included are recipes for Shrimp Boil Spices and Chesapeake Bay Seasoning. The strength of this shrimp cookbook is the entrées, which are easy-to-make and delicious. However, I wish there were more appetizer and salad recipes, along with more color pictures. "Simply Shrimp" is a good cookbook for taking along on a trip or vacation where cooking will be involved.

5 of 5 people found the following review helpful:

4.0 out of 5 stars Great recipes, Handsome book, good gift, September 3, 1998

By A Customer

This is an attractive book with mouth-watering recipes for shrimp-lovers of all types. It will certainly give you many menu ideas, from New Orleans Shrimp Ramoulade, to oriental coconut shrimp, to the elegant "Martini Shrimp Cocktail" pictured on the cover. I have enjoyed my copy so much that I have bought additional copies as gifts. Enjoy! Bon Apetit!

2 of 2 people found the following review helpful:

5.0 out of 5 stars Good straightforward recipes, December 9, 2006

By	Esther Schindler (Scottsdale, AZ USA) - See all my reviews (TOP 100 REVIEWER)    (REAL NAME)

Shrimp is the most popular seafood in the U.S., next to canned tuna fish. Yet most of us have a limited repertoire in cooking it. This modest cookbook, written by the always-reliable Rick Rodgers, is a collection of recipes that you really will make... or, at least, I certainly do.

It's separated into appetizers, salads, shrimp from a pot, shrimp from the skillet, shrimp with pasta or rice, shrimp from the grill, shrimp from the oven. Most of the recipes are very fast to put together -- thanks to the fast cooking time of the main ingredient -- and they're pretty darned simple. That doesn't keep them from being good eats for an ordinary weeknight dinner. I've had very good luck with Moroccan-spiced shrimp on fruited couscous; with corn, shrimp, and feta salad with chili-lime vinaigrette; and coconut shrimp with easy peanut sauce. All of which are very fast to make, require no weird ingredients, and generated no leftovers.

Several "one ingredient" cookbooks have 40-50 good recipes and then a lot of filler. I haven't found that to be true with Simply Shrimp, though admittedly many of the recipes haven't appealed to me enough to pull out the skillet. The overview gives a lot of good tips about choosing shrimp by size, and many recipes encourage you to create a stock from the shrimp shells. (It works so well that I've learned to save the shells in the freezer to create a big batch all-at-once.)

Very nice book. It won't blow you away, but you'll reach for it often.