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June 2013 • www.saukvalleysun.com • Sauk Valley Sun
Home & Garden
A cook looks at books Judy Bell, MS Food and Nutrition The Pat Conroy Cookbook…a readers’ feast What a joy it is to be immersed in the pages of a good book! Larry Dunphy, Books on First in Dixon, and I are both book lovers and cookbook lovers. Thus it was no surprise when Larry suggested we review “The Pat Conroy Cookbook… Recipes and Stories of My Life (Doubleday). Conroy is, of course, the author of eight or so really good books including “The Prince of Tides.” What Conroy may never have revealed in his novels was his passion for cooking. And, from his book, I suspect that the stories surrounding the food he loves to prepare are as almost as important as the food itself. This is a readers’ book, a food lovers’ book and story tellers’ book all in one. I eagerly lit into the pages and found myself immersed in his life….just as if I was there. And, how I wanted to be at the oyster roasts, at his
home making crab cakes or simply at a dinner just listening to tales. Well, we can all have these experiences in his book! Interestingly enough Larry and I independently chose shrimp recipes from this book. Larry was more of a trooper than I. He was inspired by a humorous and totally bizarre tale of a young Emeril Lagasse who had a “hot new restaurant in New Orleans” the celebration choice for the introduction of “The Prince of Tides” at the American Booksellers Association. Thus he tested Conroy’s recipe for Emeril’s Barbecued Shrimp with Rosemary Biscuits. His report: “It was complicated… yet worth it.” Spoken like a true cook. Sometimes we will immerse ourselves into a project and judge it later as a challenge yet one you’d do again someday. I could not resist one of Conroy’s statements: “I think I made the best crab cakes and shrimp salad in the world and will take on all comers.” Wow…the shrimp gaunt-
let was thrown. I took it on….and Conroy does make an amazing shrimp salad. It
is as good as I’ve eaten in recent history. You be the judge.
And, if you are going to buy the book as a Father’s Day gift for some lucky
guy…buy it soon and read it. You will likely want your very own copy!
Pat Conroy’s Shrimp Salad
(Serves 4 as a first course or sandwich filling, Serves 2 as a light lunch) • 1 pound large (21-25 count) shrimp, peeled and deveined • 2 tablespoons mayonnaise • 2 tablespoons sour cream • 1 tableespoon finely minced fresh tarragon • 1 teaspoon fresh lemon juice • 1 teaspoon tarragon vinegar • ¼ cup finely diced celery • ¼ cup finely minced scallions • 1 teaspoon coarse or kosher salt • 1/2 teaspoon freshly ground white pepper A Cook Looks at Books is sponsored, in part, by Books on First, Dixon, 815-285-2665.
1. In a medium stockpot over high heat, bring 4 quarts abundantly salted water to a rolling boil. Add the shrimp and cooking until just pink, about 3 minutes. Immediately transfer to a colander and run under cool water to stop the shrimp from cooking any further (only takes several seconds; shrimp should still be slightly warm when dressed). Shake the colander to drain any excess water. 2. In a small bowl, mix together mayonnaise, sour cream and tarragon. Set aside. 3. In a medium mixing bowl, toss the warm shrimp with the lemon juice and vinegar. Stir in the celery and scallions. Add the mayonnaise mixture, salt and pepper and toss to coat. Cover and refrigerate until ready to serve. Taste to correct seasoning.
All books reviewed are immediately available from Books on First.
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