Shrimp Quotes

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.

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.

I always have poached shrimp and blanched vegetables on hand.

Rock shrimp is so generic.

Anyone I go to Nobu with who gets rock shrimp, I freak out on them.

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.

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.

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.

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.

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.

The smell of shrimp is comforting.

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.

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?

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.

I grew up peeling shrimp and making tartar sauce.

The letters, the food – I had no idea I wouldn’t see a shrimp for three years. You don’t look at those little things you take for granted so easy, until you get sat down, get locked up, or get into a position were you see other people who are less fortunate than you – that don’t have anybody.

Being Australian is a lot more than saying ‘g’day mate‘ and ‘throw a shrimp on the Barbie.’

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.

Every novice is like, Can I have the rock shrimp? Then I’m always like, Don’t order rock shrimp with me. It’s such a bad look on the table. It cheapens me. I’m embarrassed about it.

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.

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.

A pound of Alaskan king crab legs and buffalo shrimp = happy Travie.

I shall be but a shrimp of an author.

For dinner parties, I love making an easy cioppino using shrimp, mussels, clams, and a hearty fish that won’t fall apart easily.

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.

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.

Oh, I’m insane about shrimp curry!

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.

In Hue, Vietnam, we had savory rice pancakes with crumbled shrimp and pork rinds. I’ve still never had a version as good.

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.

For meals, I’m big into quinoa or rocket salad with a protein like shrimp of chicken added to it.

If you have caviar, the way to eat it is by the spoonful. Don’t combine it with shrimp, pomegranate seeds and huitlacoche.

I’m horrified of lobsters. And shrimp and lobsters are the cockroaches of the ocean.