Featured Cookbook

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1. Pickled Picnic Shrimp

2. Spicy Steamed Shrimp with Chesapeake Bay Spices

3. Shrimp Pan Pizza with Fontina Cheese and Asparagus

Book Description

Simply Shrimp is a collection of succulent recipes that draws on the best of the world's culinary traditions without calling for ingredients you cna only get by mail order from Calcutta. Turn a few pages and you are sure to find a tempting dish that's a snap to make, such as Fettuccine with Shrimp,

... (more)

Simply Shrimp: 101 Recipes for Everybody's Favorite Seafood

Authors: Rick Rodgers

Date: June 1998

ISBN: 0811819671

Publisher: Chronicle Books

Paperback

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Serve these at a picnic (or any party, really) and watch them disappear.

Makes 6 to 8 servings

• 2 cups cider vinegar

• 1 teaspoon allspice berries

• 1 teaspoon dill seeds

• 1 teaspoon mustard seeds

• 1 teaspoon whole black peppercorns

• 6 whole cloves

• 1 cinnamon stick (3 inches)

• 2 garlic cloves, crushed under a knife

• 2 teaspoons sugar

• 1 teaspoon salt

• 2 pounds large shrimp

• 1 medium onion, sliced

• 1 lemon, thinly sliced

• 2 tablespoons chopped fresh parsley

• 4 bay leaves

• 1 cup olive oil

• 1 cup vegetable oil

1. In a medium nonreactive pot, bring the vinegar, allspice berries, dill seeds, mustard seeds, peppercorns, cloves, cinnamon, garlic, sugar, and salt to a boil over high heat. Reduce the heat to medium-low and simmer for 10 minutes. Increase the heat to high. Add the shrimp and cover. Cook until pink and firm, 2 to 3 minutes (the liquid does not have to return to a boil).

2. Using a slotted spoon, transfer the shrimps to a large baking sheet

3. to cool completely. Strain the cooking liquid into a medium bowl. Peel and devein the shrimps. Layer the shrimps with the onion and lemon slices, parsley, and bay leaves in a 9-inch square glass or ceramic baking dish or a large glass jar. Gradually whisk the oil into the cooking liquid and pour over the shrimps. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 36 hours.

4. To serve, strain the shrimp and arrange on a platter. Serve chilled.

More From This Book:

1. Pickled Picnic Shrimp

2. Spicy Steamed Shrimp with Chesapeake Bay Spices

3. Shrimp Pan Pizza with Fontina Cheese and Asparagus

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