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Now in its 2nd. printing!
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200 recipes for seafood found in most neighborhood supermarkets,
it offers a variety of dishes ranging from basic grilled, fried, baked, to international favorites and regional specialties.
Chef Bavota shares the essential secrets of seafood cooking excellence and provides an authoritative set of guidelines on
buying and preparing fresh or frozen seafood-hints, facts, and cautions you're not likely to find anywhere else. When you've
mastered Chef Bavota's simple, reliable methods, you can tackle any recipe with confidence and offer family and friends a
delicious seafood meal they'll never forget.
Visit Clear Light Publishers
to learn more about the Seafood Lover's Bible and other fine books.
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SALT PEPPER SHRIMP
from the Island of Palau
©copyright
2002 Michael F. Bavota
Ingredients: 1 - pound shrimp (26/30 count or larger, head-on with shell, or peeled
and deveined)
1/2 - bunch green spring onion
1 - jalapena pepper
¼ - Teaspoon grated ginger
1 ½ - Tablespoon peanut oil
2 - Tablespoon
water
¼ - Teaspoon salt
Instructions:
Remove seeds from pepper, cut into strips. Dice pepper
and onion. Add peanut oil to wok or deep skillet high heat until onion and pepper turn bright green. Add ginger, water, and
shrimp. Stir-fry about 2 minutes, (until shells turn red or meat turns white throughout). Sprinkle with salt, remove from
heat and serve with steamed or fried rice.
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"The Seafood Lover's Bible is obviously written by someone
who loves seafood and knows everything about it. The author imparts a world of seafood lore in a clear, easy style with recipes
that make the mouth water just to read them. For the beginning seafood cooks, the Bible takes the mystery out of knowing how
to spot quality and what to substitute in recipes."-- Nancy Griffin, Thomaston, Maine.
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