Recalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, well-known chef Jay Pierce brings America’s favorite shellfish to center stage with fifty recipes for southern classics, contemporary dishes, and international delicacies. Pierce’s 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, Pierce 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 enjoy American-sourced shrimp in continued abundance, and he explains how to source shrimp conscientiously 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 fancier, special-occasion menu. Shrimp highlights just how versatile shrimp is, and how easy it is to prepare with a wide range of flavors. Chef Pierce demystifies fancier preparations and offers everyday cooks step-by-step instructions for creating.
Jay Pierce is executive chef at ROCKSALT in Charlotte, North Carolina. He has written for CNN’s Eatocracy blog, Edible Piedmont, Savor NC, and Beer Connoisseur.