Cover image for Strictly shrimp : a passionate guide to the world's favorite seafood
Strictly shrimp : a passionate guide to the world's favorite seafood
Livingston, A. D., 1932-
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Publication Information:
Springfield, NJ : Burford Books, 2001.
Physical Description:
190 pages ; 23 cm
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TX754.S58 L58 2001 Adult Non-Fiction Non-Fiction Area

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The world loves shrimp, and so does A D Livingston. This book serves up best ways to cook and eat this delicious crustacean, with recipes for shrimp on the grill, shrimp on the boil, in the oven, in the steamer, in the skillet and in the wok, on the skewer and then in the stuffing...and still more Over 125 recipes to satisfy the most ardent shrimp-lovers.

Reviews 3

Booklist Review

Spring not only heralds the beginning of the new growing season, it also heralds the debut of a new crop of cookbooks. While some of these new offerings reflect the new season, most simply build on themes already dominant in the current world of cookbook publishing. Spring means planting seeds and harvesting the very earliest garden crops such as asparagus and chives. Pollard's Simply Grande Gardening Cookbook provides a guide to a whole year's worth of gardening with guidelines for propagation, preservation, and consumption of these fruits and vegetables. Based on her and her husband's experiences in community gardening in central Maine, the book catalogs the history, characteristics, planting season, and uses of dozens of garden items. Anyone throughout the northern states may productively use Pollard's encyclopedic guide, both for gardening and for cooking. Those still fascinated with the hunter-gatherer stage of food-creation development will relish the recipes for wild foods found in Mogelon's Wild in the Kitchen. Mogelon has combed America's roadsides for fiddleheads, morels, milkweed, chokecherries, hawthorns, nannyberries, and other comestibles that appear without cultivation. For most of these, preparation is simple, involving some cooking and sweetening. Others, such as Jerusalem artichokes, need extra attention, and some merely flavor everyday dishes as does wild mint in tabbouleh salad. As with all wild foods, accurate botanical identification is critical to prevent confusion with toxic species. The popularity of Italian cooking shows no signs of waning. Since many of this cuisine's products depend less on specialized cooking technique than on ingredient availability, it's an ideal cooking style for the home chef. Television cooking teacher Esposito's Ciao Italia is structured according to Italy's most important gastronomic regions. Beyond some often-appearing treats such as pork cooked in milk and a fine assortment of pastas, Esposito offers a recipe for mashed-potato-based pizza crust topped with Gorgonzola and sun-dried tomatoes. Her version of Neapolitan Easter pie calls for a sweet pastry stuffed with rice and ricotta cheese spiked with orange juice. Esposito's personality and enthusiasm for her subject shine through her work. With Michele Evans' assistance, the mother-daughter team of Wanda and Giovanna Tornabene has brought out a successor to their prize-winning volume of recipes from their popular Sicilian mountain inn, Gangivecchio. This time they feature Sicilian Home Cooking, foods they and their neighbors prepare for themselves. The new volume brings its share of surprises: vegetable tarts with fennel, artichokes, peas, and spinach, another with ricotta and hazelnuts; pasta with figs and pancetta; and a fish pie of cod and shrimp. Reflecting Sicily's proximity to North Africa, couscous has its own chapter. Those who cooked from the authors' first volume will want this one, too. Italy's near neighbor, Greece, has a long culinary tradition now enjoying renewed interest. Both the mainland and the Greek islands have distinctive regional differences in their politics and in their cooking, so Kochilas has organized her comprehensive book, The Glorious Foods of Greece, with those frontiers in mind. The cooking of the Peloponnesian peninsula conforms to what many people who've sampled the food served in America's Greek restaurants think of as Greek cooking. But in the north, where Greece fades into the former Yugoslavia, Macedonian food offers unique dishes based on wheat rather than rice. Kochilas distinguishes the cooking of the Greek islands, dividing them into subgroups to discuss their culinary specialties. Kochilas' recipes are clear, specific, and attractive. Exhaustively detailed and painstakingly researched, this volume belongs in every international cookery collection. Given today's requirements for energy conservation, the pressure cooker is poised for a comeback. It cooks foods quickly, consuming less gas or electricity than other ethods. Chavich has selected a list of The Best Pressure Cooker Recipes and gathered them in a single volume. Those who've never used a pressure cooker will delight in standard dishes such as Swedish meatballs and mushroom and barley soup. More adventuresome cooks may branch out into Jamaican chicken fricassee or Indian lamb rogan josh. Fish dishes and even risotto find a place in Chavich's recommendations for pressure cookery. Some may draw the line at preparing cheesecake in a pressure cooker, but it's good to know that Chavich says it can be done. Recipes conveniently list both American and metric measures. Except for those unfortunates who suffer from shellfish allergies, almost everyone dotes on shrimp. Only a century ago this crustacean was used mostly as bait. Now it's a dominant seafood and in high demand. Livingston has compiled Strictly Shrimp to bring together the principal dishes that shrimp fans most crave. Although he acknowledges that shrimp taste best freshly caught and quickly steamed whole, most of his recipes use standard supermarket frozen shrimp available nationwide. Thus, he offers Cajun specialties, Atlantic-shore recipes, and even Chicago's original shrimp de Jonghe. Livingston's recipes are so ultra-precise he even specifies "chicken eggs" lest anyone be tempted to use another variety. Self-conscious midwesterners seeking validation of their native cuisine by sophisticated New Yorkers can find it in Recipes from Home. Page and Shinn, from Wisconsin and Ohio respectively, have established a reputation for solid American cooking at their Greenwich Village restaurant. There they entice jaded New Yorkers with scalloped potatoes and macaroni and cheese from their parents' and grandparents' recipes. Although their grandmothers probably didn't employ the plethora of fresh herbs that the authors call for, the humble origins of many of these dishes are evident. Nevertheless, lamb sausage with mint and mustard, appetizing as it may appear, is something few midwestern kitchens ever dreamed of turning out. For genuine contemporary American home cooking, one need look no further than Bannister's Cook & Tell. This compilation of recipes from the author's cooking newsletter contains only the best of home cooking. She downplays prepackaged, processed foods, but she keeps recipes simple, flavorful, and attractive. Egg salad sandwiches get a few anchovies for interest. Apple pie has a thin layer of cheddar inside. Raspberry bars are enriched with coconut topping. Bannister walks a tightrope between sensible cooking and convenience, and she rarely falls. Sometimes, how things look outweighs the food itself. For the baker, this is particularly important. Dozens of books on cake decorating crowd the shelves, but Farrow has made a singular contribution with Decorating Cookies. In some cases, Farrow replicates complicated cake decorating ideas with rolled fondants. In other instances she uses simple icings and commercially available edible sugar decorations to turn ordinary flat cookies into sumptuous works of art with decidedly modern color palettes. Home cooks will be inspired by the book's color photographs to try their hands at Farrow's techniques. Serious scholars of French cooking will enjoy digging through Schehr and Weiss' anthology French Food, not for recipes but for its many revelations. Although a reader must soldier through articles couched in academic style and veiled in polysyllabic obfuscation, one can ferret out for cocktail-party gossip tidbits such as Brillat Savarin's borrowing heavily from an obscure earlier work, Grimod de la Reyniere's Almanac des Gourmands, for his now-legendary Physiology of Taste. Elsewhere in this heavily footnoted anthology is an amusing rumination on whether Belgium has a verifiable cultural identity.

Publisher's Weekly Review

Having done nearly all there is to do with red meat in his past seven cookbooks (including Strictly Steak and Strictly Barbecue), Livingston now turns to the humble crustacean. His approach is as studious as ever, culling recipes from sources ranging from The Classic Cuisine of Vietnam to The Hemingway Cookbook. Livingston's men's-club humor is quirky; he notes, for instance, that a true Cajun would never bother to devein the shrimp for an ‚touff‚e, "unless perhaps he is courting." The introduction enumerates ways to buy shrimp, from block-frozen in ice to precooked in a can. Livingston then explores his subject's encounters with every conceivable heat source. Broiler, boiler, wok, deep-fryer, skillet, skewer, steamer and grill are all pressed into service to create exotic dishes from a panoply of nations (Burma to Cameroon), as well as the more familiar Scampi, Breaded Shrimp and Shrimp Cocktail. Recipes for boiling shrimp are closely examined; in addition to the classic spicy varieties, a Scandinavian version adds just sea salt and dill to the water, while a Mayan concoction uses lime and annatto seeds. And for those who prefer spicier cuisine, Aztec Shrimp Soup is made from a puree of chilies. Comprehensive and amusing, this book should delight all shrimp lovers. (May) Forecast: Given shrimp's popularity, even among many seafood-phobes, Livingston's latest will especially interest shrimp lovers along the Gulf Coast. (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

The latest book from Livingston (Strictly Steak), food columnist for Gray's Sporting Journal, offers more than 100 delectable recipes for shrimp, from The World's Best Cold Shrimp to Apalachicola Gumbo (from the author's home ground, the Florida Panhandle) to Burmese Tiger Prawns. Livingston has a forthright style, a rather sly sense of humor, and a great deal of enthusiasm for his subject, and his "passionate guide" is recommended for most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.



Chapter One Shrimp on the Grill I love to grill shrimp in the kitchen on an electric grill, but I really prefer cooking outside with chunk charcoal or wood. A simple open grill, such as a cast-iron hibachi, is all you need. Or merely rig a rack over some coals pulled away from a campfire. Some beaches provide picnic tables and open camp grills, and these can be used to grill fresh shrimp purchased nearby.     Be warned that small shrimp tend to fall through the slats of a grill. For this reason, large or jumbo shrimp are easier to grill, using tongs to turn them a time or two. Special small-mesh nonstick grates can also be used to contain smaller shrimp. Or you can use grilling baskets, which make smaller shrimp easier to turn. And don't forget kabobs, covered in chapter 9. In any case, turning small shrimp one at a time doesn't work too well, partly because the first of the batch will be done before you finish turning the rest.     For best results, cook the shrimp close to the heat source for 2 or 3 minutes on each side. This quick, hot cooking limits the application of smoke; on the other hand, the delicate flavor of fresh shrimp is easily overpowered by too much smoke. I usually prefer to grill shrimp in the shell, head and all, but this method doesn't work well with marinades. Beheaded shrimp and fully peeled shrimp will absorb more of the flavor of the marinade, if that's what you want. Deveined but unpeeled shrimp also pick up a lot of marinade.     The chef host of a TV show I once saw not only peeled and deveined the shrimp destined for his grill but also removed the tails. Why? He said they could be dangerous. His thinking was that someone might mistakenly eat the tails. Well, he should know that some people eat the tails on purpose, believing that they're just as good as fish fins. I would also like to point out that shrimp are often eaten shells and all in parts of Asia.     Here are some recipes to try. It's an honest selection, reflecting my belief that shrimp taste better than marinade and that usually 4 ingredients work better than 30. SOY SHRIMP Here's a favorite from the great American culinary sport James Beard. It calls for splitting the shrimp shell down the back with scissors and removing the vein. The shell and tail are left on. I also leave the heads intact, but suit yourself. By splitting the shell, of course, you allow the marinade to penetrate the meat. 1 1/2 pounds beheaded raw  shrimp, jumbo (2 pounds heads-on shrimp) 1 cup soy sauce 1 cup sake or dry vermouth Split and devein the shrimp as described on page 28. Put the shrimp into nonmetallic container. Mix the soy sauce and sake, then pour the mix over the shrimp. Toss about to coat all sides. Marinate in the refrigerator for 2 hours, tossing a time or two. Rig for grilling over high heat. Grill the shrimp for 3 or 4 minutes, turning once. Serve hot in the shell, along with several dipping sauces. Feeds 2 to 4. HONEY SHRIMP Owing to the marinade, this dish works better with shrimp that have been deveined but not shucked, as in the Beard recipe above. 1 1/2 pounds beheaded raw  shrimp, extra large or jumbo (2 pounds heads-on shrimp)  1/2 cup honey  1/3 cup freshly squeezed  lemon juice  1/4 cup melted butter  4 cloves garlic, minced  1 teaspoon cayenne pepper  (or to taste)  salt to taste Using all the ingredients except the shrimp and melted butter, mix a marinade and pour it over the shrimp in a nonmetallic container. Toss about to coat all sides. Marinate in the refrigerator for 1 hour or a little longer, turning several times. Rig for grilling over coals or gas. The heat should be quite high. Grease the grilling rack. Dip each shrimp into the melted butter and place it on the grill, working quickly. Grill for 2 minutes, turn, and baste with melted butter. Grill for another 2 minutes or so, turn, baste, and check for doneness. The shrimp should be nicely pink with a brown spot or two. Do not overcook. Serve hot. Feeds 2 as a main course, or several as an appetizer. SHRIMP MOZAMBIQUE Several countries in both East and West Africa use a hot chili and oil sauce for marinating and basting seafoods. It's especially good as a baste for grilled large shrimp. This particular recipe is from Mozambique, where grilling over an open fire or charcoal is popular. I like to use small red Tabasco or cayenne peppers freshly picked from my own garden, but use any fresh red chili peppers of your choice. Be careful, though: Some of these peppers are pure fire. If you need to dilute the peppers, add more oil or butter and lemon juice to the measures below. Remember that the peppers should be seeded and the hot pith removed from the inside. And don't forget to wear rubber gloves or wash your hands when you're done; the pepper oil will burn you. Use large shrimp that have been beheaded, peeled, and deveined. Leave the tails on, but do not butterfly. You'll need a grill large enough to hold all the shrimp without overlapping them. The grill need not have a cover, making it easy to rig any sort of rack over hot coals. 2 pounds beheaded raw jumbo  shrimp, shucked, with tails left on*  4 fresh hot red chili peppers  1 cup olive oil  juice of 2 medium to  large lemons  4 cloves garlic, crushed  and minced  1 tablespoon chopped fresh  parsley or cilantro  salt and black pepper to taste The night before cooking, seed and chop the chili peppers, being careful to remove the inner pith (which contains lots of heat). Mix the chopped peppers with the lemon juice, garlic, and parsley in a small bowl. Refrigerate overnight.     Rig for grilling over charcoal or wood coals. Heat the hot pepper sauce with the olive oil in a small pot, keeping it warm for use as a basting sauce. When the coals are ready, adjust the rack to about 4 inches above the heat. Arrange the shrimp close together but do not overlap. Grill for 2 minutes--but do not cover. Baste lightly, turn the shrimp quickly, and grill for 2 minutes. Baste and turn again, cooking for 1 minute, or until done. Do not overcook. Serve hot. Feeds 2 to 4. * If you start with heads-on shrimp, you'll need 4 pounds. AUSTRALIAN TIGER PRAWNS The Australians have their own terms for cookery, and American books on the subject don't always make things clear. A crawfish is a yabbie . A grill is a barbie . To broil (under the heat) is to grill , and a broiler is a griller . A broiling pan is a barbecue plate . One pretty cookbook has several recipes for prawns--but shrimp isn't even listed in the index, an omission that might well cost us some good cooking. (See the Hemingway recipe on page 41 for more complaints about indexing.) Yet shrimp paste and dried shrimp are discussed in a glossary. In any case, the Aussies are fond of grilled seafood, whatever it's called. 2 pounds fully peeled and  deveined raw shrimp, jumbo* 1 cup butter  1/4 cup freshly squeezed  lime juice  1/4 cup dry white wine  1 1/2 tablespoons honey  1 tablespoon grated fresh  gingerroot  1 tablespoon grated onion  finely ground sea salt to taste Hungarian paprika  lime halves (for garnish) Rig for grilling over charcoal or wood coals, or perhaps on an electric indoor grill. Melt the butter and stir in all the ingredients except the shrimp, lime halves, and paprika. Place all the shrimp on the grill and baste with butter sauce. Grill for 2 minutes. Turn, baste, and grill for 2 minutes. Turn, baste again, and cook for another minute, or until the shrimp are nicely pink. Sprinkle lightly with paprika. Serve with lime halves. Feeds 4. * It's best to clean your own, starting with 3 pounds of beheaded shrimp or 4 pounds of heads-on shrimp. GOOD OL' BOY GRILLED SHRIMP This tasty treat works best with fully peeled shrimp and thin-sliced bacon. Thickly sliced bacon takes too long to cook; if you do use it, cook it in a skillet until it's about half done. Because the bacon will drip, these taste treats are best cooked on a large grill and moved about as needed, making this a hands-on kind of cooking. It's true that cooking these in a grill with a closed hood will help prevent flare-ups, but the results won't be quite the same. extra-large shrimp, shucked  thin-sliced bacon  lemon-pepper seasoning salt beer Rig for grilling over charcoal or gas heat. Sprinkle each shrimp lightly with lemon-pepper seasoning salt, wrap in half a strip of thin bacon, and secure with round toothpicks. Dip each shrimp quickly into the beer. Grill for 8 to 10 minutes, turning from time to time and moving about with tongs. Servings? Allow 1/2 pound of shucked shrimp and a beer or two for each person.     Note: Try cooking these with a long stick over a beach fire. Omit the seasoning salt, but dip the bacon-wrapped shrimp in seawater before grilling. SAIGON SHRIMP This easy recipe calls for whole shrimp that have been deveined, partly to permit some of the marinade to get inside. Jumbo shrimp work best for deveining. If you must, use beheaded shrimp, in which case the deveining step can be omitted because the shrimp will be open on their big end to the marinade. 1 1/2 pounds beheaded raw shrimp, jumbo (2 pounds heads-on  shrimp)  1/4 cup lime juice  1 tablespoon sea salt  1 tablespoon freshly ground white pepper  dipping sauce Devein the shrimp and place them into a nonmetallic container. Mix the lime juice, sea salt, and white pepper. Pour over the shrimp, cover, and let the shrimp marinate for 20 minutes or so. As they marinate, rig for grilling over charcoal. Arrange the shrimp on the grate and grill for 2 minutes on each side. Serve hot with a suitable dipping sauce, such as Nuoc Cham on page 177. Feeds 2 or more. A. D.'S POMEGRANATE SHRIMP I'm fond of cooking with the juice from pomegranate seeds, and with a sweet-and-sour syrup made from the juice. Some of the pomegranate molasses imported from the Middle East can be used, but in my experience these concoctions, or at least some of them, have a cloudy color and an off taste. I think they're made from the whole pomegranate, squeezing the pulp as well as the seeds. In any case, fresh pomegranates can be obtained in American supermarkets. I am fortunate enough to have my own trees, and I was raised on a farm with five trees, all with pomegranates of a slightly different tartness. 1 1/2 pounds beheaded raw  shrimp, extra large (2 pounds  heads-on shrimp)    1 tablespoon sea salt  1 tablespoon freshly ground white pepper  dipping sauce Rig for grilling over charcoal. While you're waiting for the coals to heat up, cut into the pomegranate (or break it in two if it has split open on the tree) and remove all the seeds from the pulp, being careful not to get the juice onto your clothing--it will stain. Divide the seeds into two piles, discarding the peeling and inner pith. Using a mortar or sieve, mash the juice from one of the piles; strain out the juice, discarding the pulp. Mix the juice into the melted butter, and heat to use as a basting sauce. Reserve the rest of the seeds. Brush the shrimp lightly with the sauce and place on the grill. Cook for 2 minutes, turn, and baste. Cook for another 2 minutes, turn, baste again, and sprinkle lightly with fine sea salt. Cook for another minute or so, or until the shrimp are nicely pink. Serve hot on a bed of rice, along with grilled eggplant and other go-withs. Garnish with the rest of the pomegranate seeds. I allow at least 3/4 pound of beheaded shrimp per person, but you can get by with a smaller amount if you have plenty of eggplant. MESQUITE SHRIMP Some chefs make much ado about what kind of wood chips to use for flavoring meat on the grill and even set forth all kinds of subtle descriptions of flavor. I won't say these people are dishonest; they just have a vivid imagination and (like wine critics) a large vocabulary of adjectives. I think any good hardwood will do for cooking shrimp or even fish. Most people simply buy a bag of chips at the supermarket and use them as needed, with or without soaking them in water. I prefer freshly cut wood chips or chunks. But it just doesn't make that much difference, at least not to me.     If you have guests coming for a shrimp feed, however, you can't go wrong by dropping the name mesquite or mesquite-smoked shrimp . Purists, of course, will point out that mesquite is far too robust for shrimp, and that what you really need for shrimp and escargots is the sweet mellowness of maple. Suit yourself, but remember that shrimp cook very quickly, and they don't pick up much smoke in 3 or 4 minutes. Cooking them longer, over indirect heat, tends to make them dry and tough, and too much smoke overpowers the natural flavor. In any case, it's best to peel the shrimp for this one. 1 1/2 pounds beheaded raw  shrimp, jumbo (2 pounds  heads-on shrimp; 1 pound fully dressed shrimp)  1 tablespoon sea salt  1 tablespoon freshly ground white pepper  dipping sauce Soak some hardwood chips in water. Rig for grilling over gas or charcoal, or perhaps on an outdoor electric grill. Behead and shuck the shrimp, saving the heads and peelings for stock (page 181) if wanted. Devein if you must. Mix the lemon juice and melted butter. Place the shrimp onto the hot grate. Baste lightly. Cook for 2 or 3 minutes. Turn, baste lightly, sprinkle lightly with sea salt, and grill for 2 minutes, or until the shrimp are nicely pink. Serve hot, along with a dipping sauce. Servings? I allow 3/4 pound of beheaded shrimp per person. A. D.'S GRILLING MACHINE SHRIMP I'm fond of using the George Foreman grilling machine (which cooks top and bottom at the same time, like a waffle iron) for cooking a few large shrimp for myself or possibly for a meal for two. It's very, very easy, and tasty. This method of cooking isn't really grilling, but it doesn't fit into the other chapters either. Any good basting recipe can be used, but I like to keep it simple, using a few fresh herbs from my garden. beheaded raw shrimp or fresh dill weed heads-on shrimp, lemon juice large or jumbo Preheat the grilling machine. Place the shrimp close together and baste lightly with lemon juice. Lay two or three sprigs of dill over the shrimp. Close the hood and cook for 2 or 3 minutes, depending on the size of your shrimp. Do not overcook. Serve hot with vegetables, salad, and so on. Have on the table two hand mills loaded with peppercorns and coarse sea salt for those who want to grind a twist or two of either. I allow at least 3/4 pound of beheaded shrimp per person.     Note that the smaller-sized grilling machine doesn't hold enough shrimp to feed even one big eater. The largest size works best for shrimp, burgers, steaks, and most other food if two or more people are to be served. Of course, these things cook very quickly, making it practical to cook more than one batch. Copyright © 2001 A. D. Livingston. All rights reserved.