Recalling boyhood shrimping expeditions with his father and
summoning up the aromas and flavors of a southern shrimp boil or
shrimp fry, chef Jay Pierce brings America's favorite shellfish to
center stage with fifty recipes for southern classics, contemporary
dishes, and international delicacies. Pierce's lively introduction
focuses on the South's fishing and culinary connections with
shrimp, which are abundant in the estuaries and bays that line
southern shores. Shrimp, he notes, are one of the last truly wild
creatures that Americans consume in significant quantities. Pierce
encourages today's cooks to support local shrimp fisheries in order
to help ensure that future generations will continue to enjoy
American-sourced shrimp in abundance, and he explains how to
procure the freshest shrimp throughout the cycle of seasons. While
shrimp is popular throughout the region for entertaining a backyard
crowd, it is also a go-to ingredient for the special-occasion menu.
Demystifying fancier dishes and offering everyday cooks
step-by-step instructions for all stages of preparation, Pierce
highlights just how deliciously versatile shrimp can be.
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