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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.
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.
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.
A pound of Alaskan king crab legs and buffalo shrimp = happy Travie.
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.
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 horrified of lobsters. And shrimp and lobsters are the cockroaches of the ocean.
I shall be but a shrimp of an author.
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.
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.
Brendan I. Koerner
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.
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.
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.
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.
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?
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!
If you have caviar, the way to eat it is by the spoonful. Don't combine it with shrimp, pomegranate seeds and huitlacoche.
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