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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.
I shall be but a shrimp of an author.
A pound of Alaskan king crab legs and buffalo shrimp = happy Travie.
I'm horrified of lobsters. And shrimp and lobsters are the cockroaches of the ocean.
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.
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.
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.
I walked out of the Chinese restaurant with a fat check, a record deal, and a box of shrimp egg foo yung!
![Shrimp on the Barbie [1990]](https://cdn.quotesgram.com/img/55/85/1594322893-5156F9SFZDL__SL500_AA300_.jpg)
