Strictly Shrimp: A Passionate Guide to the World's Favorite Seafood

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.