Quotes of All Topics . Occasions . Authors
The smell of shrimp is comforting.
I shall be but a shrimp of an author.
I'm still a small shrimp, not a dragon.
I grew up peeling shrimp and making tartar sauce.
I pity the shrimp that matches wits with you Jeeves
The USA and USSR will only agree when shrimps learn to fly.
I always have poached shrimp and blanched vegetables on hand.
I like to cook Shrimp Alfredo. It's also my favorite dish to eat!
A pound of Alaskan king crab legs and buffalo shrimp = happy Travie.
The shrimp was lousy and the champagne tasted like water [at the Golden Globes
I'm horrified of lobsters. And shrimp and lobsters are the cockroaches of the ocean.
It specifically says in the Torah that you can eat shrimp and bacon in a Chinese restaurant.
For meals, I'm big into quinoa or rocket salad with a protein like shrimp of chicken added to it.
I walked out of the Chinese restaurant with a fat check, a record deal, and a box of shrimp egg foo yung!
Shrimp are the insects of the ocean. They're bottom feeders. So they're delicious, but they're the bugs of the sea.
When you learn how much bycatch comes from shrimp [and how destructive it is] - I'm not going to eat shrimp anymore.
In Hue, Vietnam, we had savory rice pancakes with crumbled shrimp and pork rinds. I've still never had a version as good.
If you have caviar, the way to eat it is by the spoonful. Don't combine it with shrimp, pomegranate seeds and huitlacoche.
Shrimp and grits is a dish that I enjoy from North Carolina. It's one of those dishes that is so rich in flavor and texture.
To go in the water and stare at a shrimp for three minutes and not think about anything else in the world, it's just euphoric.
For dinner parties, I love making an easy cioppino using shrimp, mussels, clams, and a hearty fish that won't fall apart easily.
When I had a job catering, I catered a wedding for the Smashing Pumpkins bassist in Indiana. And I served Billy Corgan shrimp off a tray.
It took me years to eat a lot of shellfish. I was probably 20 years old before I had even seen a shrimp cocktail. I like oysters, but fried.
I had to learn correct portion control. I eat an egg-white omelet for breakfast, shrimp and veggies for lunch, and chicken with asparagus for dinner.
Goteborg used to be a not very cool place to live. The culture centered around shrimp and bingo. Bands played Copenhagen and Stockholm and skipped Goteborg.
It is not a matter of indifference whether we like oysters or clams, snails or shrimp, if only we know how to unravel the existential significance of these foods.
Seafood was always my favorite food. I mean, fried lobster? Come on. Once I found out shrimp, scallops and lobster were my allergic triggers, I had to change my diet.
Taeyang's [music] is like hamburgers. He'll produces various flavors while staying within the boundaries of them being hamburgers such as a chicken burger and shrimp burger.
When I embarked on creating 'Shrimp' a couple of years ago, I never could've imagined where this journey would take me or the wonderful people I'd come to know along the way.
There is so much more vegetable use in Thailand, India and China than meat. Yes, when you go to the markets or buy street food, you see shrimp or chicken - but mostly vegetables.
My signature dish - something I've been making since I was 10 - is angel hair pasta with shrimp and feta in a white-wine basil sauce with tomatoes, because it's absolutely amazing.
It's so weird. I like shrimp. I will eat like a whole thing of shrimp. I'm a vegetarian, but that is the only thing that I will eat. So, I will eat and eat shrimp and, like, fries.
Unlike other Jewish families, we didn't go out for Chinese food on Sundays, but we spent our time in a world of baking powder biscuits and the best shrimp cocktails that ever were.
Shrimp farms are a scourge on the earth, frankly, from an environmental point of view. They pour huge amounts of pollutants into the ocean. They also pollute their next-door neighbors.
If you're going to saute something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I'll use a little on my corn or my shrimp.
I tend to gravitate toward the realm of superstition (cures and such) and odd scientific facts (like bioluminescent shrimp and fistulated cows). I like the intimacy that I often find in the grotesque.
The dish that changed my life was tom yum kum. You start with a pot of water, add lemongrass, lime leaves, lime juice, coriander, mushrooms, and shrimp; ten minutes later, you have the most incredible, intense soup.
I hate to make this point too often, but imagine for a moment George W. Bush were on his sixth vacation, and he was asked about Iraq, and he said 'I'm buying shrimp.' You think that wouldn't be a headline everywhere?
My favorite fall or winter lunch is big steaming bowls of soup. I usually invite people for around 12:30 and have two hearty soups like shrimp corn chowder and lentil sausage soup, which can be made a day or two ahead.
There has never been a shrimp that I've eaten that I haven't been like, 'I am so lucky that I get to eat this.' I would eat a shrimp enchilada, shrimp burrito, shrimp cocktail, fried shrimp, shrimp po boy, shrimp gumbo.
All Southern cooks have tried their hands at shrimp and grits, and each one has his or her own version of the dish. My mom used to season her shrimp with garlic and onion and just prepare the grits with a little salt and pepper.
Sea-Monkeys are hybrid brine shrimp and the brainchild of the mail-order entrepreneur Harold von Braunhut in 1957. When their crystallized eggs are submerged in water, minuscule crustaceans emerge; they can grow up to 2 inches long.
My first role was in the George Gershwin musical 'Crazy for You' at the Orlando Repertory Theatre when I was 11 - I grew up in Florida - and I wasn't old enough to be in it, but they let me anyway. I was just this little shrimp in a leotard.
Each year Citizens Against Government Waste releases the 'Congressional Pig Book.' Outrage over spending for shrimp on treadmills, combating Goth culture studies, bridges to nowhere, etc. ensues for about a week, and then the waste continues.
A successful shrimp boil requires layering ingredients into the pot so that everything is done cooking at once. A carefully timed choreography dictates the order in which ingredients are added to ensure no one has to eat raw potatoes or chewy shrimp.
What I love about the term 'salad' is that it can appear in so many different forms and says a lot about the cook. It could be a simple as fresh green lettuces tossed with a basic vinaigrette, or it could be as hearty as a couscous salad with grilled shrimp.
If it's a cocktail party, I generally make five or six different things, and I try to choose recipes that feel like a meal: a chicken thing, a fish or shrimp thing, maybe two vegetable things, and I think it's fun to end the cocktail party with a sweet thing.
I'm Teoish," Sarene said, successfully spearing something that looked like a marinated piece of shrimp. "We're all this tall." "Father's Teoish too, Kaise," Daorn said. "And you know how tall he is." "But father's fat," Kaise pointed out. "Why aren't you fat too, Sarene?
I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.
I love big shrimp, like Japanese botan shrimp and the meaty ones from Santa Barbara, Calif. In classic Japanese cooking, shrimp like these would be dropped into a broth or boiled as served with sushi. But I think boiling dilutes their great flavor, and they are better when stir-fried.