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Afficiandos of this tiny crustacean need no encouragement on the subject, but this book is a good reason to become a shrimp fan if not already on that course. Spectacular photography makes favorites such as shrimp toast, tempura and jambalaya look good enough to eat.

There are untraditional uses of shrimp too. It turns up in a deep, rich green ravioli that cradles a shrimp-seafood stuffing, mixed shellfish risotto and a tortilla casserole with mixed shellfish are also on the book’s bill of fare.

Other covered subjects include discussions of the differences between species, shrimp farming, a nutrition profile, explanations on judging quality and a buying guide.