Our very own Chef Jay Pierce wrote a cookbook!
“Recalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, chef Jay Pierce brings America’s favorite shellfish to center stage with fifty recipes for southern classics, contemporary dishes, and international delicacies. Pierce’s lively introduction focuses on the South’s fishing and culinary connections with shrimp, which are abundant in the estuaries and bays that line southern shores.”
You can buy it at the restaurant
or from Amazon: Buy Shrimp Cookbook
Here’s a recipe from the book!
Shrimp Ceviche (makes 4 appetizer servings)
- 1 pound large shrimp (21/25), peeled
- 1/4 cup seeded, small-diced Roma tomatoes
- 4 teaspoons seeded, minced jalapeños
- 1 cup lime juice
- 1/2 cup small-diced red onions
- 2 tablespoons packed cilantro
- 2 tablespoons orange juice
- 1/3 cup lemon juice
- 2 teaspoons kosher salt
- Plantain crisps or tortilla chips
- Hot sauce (preferably Valentina or Buffalo)
Cut the shrimp in half lengthwise. Place in a bowl and cover with water. Swish around well, then remove the shrimp from the water. Combine the shrimp with the remaining ingredients in a shallow pan or bowl. Cover with plastic wrap and press it down onto the surface of the ceviche. Refrigerate at least 4 hours or overnight, stirring halfway through and replacing the plastic wrap.
To serve, use a slotted spoon to transfer the ceviche to a serving dish. Serve with plantain crisps or tortilla chips and a bottle of hot sauce. Some folks like to serve the juice separately as shots of “Leche de Tigre.”