Shrimp Quotes

“I was coming down off the last painkiller left in my dresser drawer after Autumn tossed my stash. In that moment I was so groggy and happy I would have accepted a date with Oscar the Grouch - and planned to do some serious feeling up on the green furry beast too. Yeah, stooping to pharmaceutical-inspired sex fantasies about garbage can Sesame Street characters - that had to be the best Just Say No drug lecture a girl in a leg cast could ever receive to make her go cold turkey off the meds.”
― Rachel Cohn, Cupcake

“As to your last assignment, I did make up a recipe inspired by my name. Although Julio has told me before it means "faith," I don't think I understood why my mother might have wanted to name me that until this year. And so I decided to make a remix of flambé shrimp à la Emoni, because what better way to take a leap of faith than to set something on fire and trust it will not only come out right, but that it will be completely delicious?”
― Elizabeth Acevedo, With the Fire on High

“I have never seen a food writer mention this, but all shrimp imported into the United States must first be washed in chlorine bleach to kill bugs. What this does for the taste, I do not know, but I think we should be told.”
― Charles Clover, The End of the Line: How Overfishing Is Changing the World and What We Eat

“I never cared for red headed men. I think they look like shrimp boiled to peel.”
― Anita Diamant, The Boston Girl

“When they got to the table, it was easy to recognize some of the dishes just from their pictures in the book. Skillet Broken Lasagna, which smelled of garlic and bright tomato; Fluffy Popovers with Melted Brie and Blackberry Jam (she started eating that the minute she picked it up and could have cried at the sweet, creamy-cheesy contrast to the crisp browned dough). There were also the two versions of the coconut rice, of course, and Trista had placed them next to the platter of gorgeously browned crispy baked chicken with a glass bowl of hot honey, specked with red pepper flakes, next to it, and in front of the beautifully grilled shrimp with serrano brown sugar sauce.
Every dish was worthy of an Instagram picture. Which made sense, since Trista had, as Aja had pointed out, done quite a lot of food porn postings.
There was also Cool Ranch Taco Salad on the table, which Margo had been tempted to make but, as with the shrimp dish, given that she had been ready to bail on the idea of coming right up to the last second, had thought better of, lest she have taco salad for ten that needed to be eaten in two days.
Not that she couldn't have finished all the Doritos that went on top that quickly. But there hadn't been a Dorito in her house since college, and she kind of thought it ought to be a cause for celebration when she finally brought them back over the threshold of Calvin's ex-house.
The Deviled Eggs were there too, thank goodness, and tons of them. They were creamy and crunchy and savory, sweet and- thanks to an unexpected pocket of jalapeño- hot, all at the same time. Classic party food. Classic church potluck food too. Whoever made those knew that deviled eggs were almost as compulsively delicious as potato chips with French onion dip. And, arguably, more healthful. Depending on which poison you were okay with and which you were trying to avoid.
There was a gorgeous galaxy-colored ceramic plate of balsamic-glazed brussels sprouts, with, from what Margo remembered of the recipe, crispy bacon crumbles, sour cranberries, walnuts, and blue cheese, which was- Margo tasted it with hope and was not disappointed- creamy Gorgonzola Dolce.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“A.J. decides to call Lambiase. He suggests frozen shrimp from Costco, which A.J. now recognizes as Lambiase's default party-throwing suggestion.”
― Gabrielle Zevin, The Storied Life of A.J. Fikry

“At first she couldn't taste anything but the feta and bacon, but the texture of the shrimp was perfect, resistant than yielding with a gentle pop. And then she tasted it, mild and pink and sea-salty. She could fall in love with this shrimp. She ate another perfect morsel.”
― Susan Gilbert-Collins, Starting from Scratch

“I need the comfort. I look for a food memory to calm me and I settle on ceviche. A tart bite, a clean, fresh wave of flavor. Think of the process. Raw fish is translucent, but when you dip the lime juice onto it, it becomes something else. Cubes of white-fleshed fish begin to flake. Shrimp turn pink. Texture becomes color. Visible streaks, almost stripes, show the grain.”
― Jael McHenry, The Kitchen Daughter

“A smell hit me- sharp, garlicky, vinegary.
Pulling out all four flaps revealed a casserole dish, the clear glass lid resting atop plain white rice. The condensation on the lid indicated this had been made very recently.
Valimma, my grandmother, stepped onto the driveway behind me.
"That is Simeona's food, moleh. She just called to say her son dropped it off on the driveway." Valimma spoke her English slowly but surely, with a lilt that was the result of years socializing with neighbors from a variety of backgrounds. "Simeona can't come to Thursday Club today but still wanted to send her delicious shrimp adobo."
"This is just rice, Valimma." I pointed at the casserole dish.
"Check under. The tasty mix, the bountiful flavor, must be below."
Sure enough, under the rice container was another, shallower dish housing large shrimps coated in dark brown sauce. Yup, sharp, garlicky, vinegary.”
― S.K. Ali, Hungry Hearts: 13 Tales of Food & Love

“ These noodles are so supple and chewy it's difficult to believe they're 90 percent buckwheat!
The sweet taste of buckwheat blooms in the mouth like a fragile flower. What a wondrously delicate flavor!
That does it. I'm having soba noodles for dinner tonight!
"Now for the tempura shrimp!"
How light and crispy! The sakura shrimp are pleasantly crunchy, while their tempura shell is airy and crispy! I can easily distinguish the texture and deliciousness of each individual shrimp in every bite!
The crispy crunch of the tempura shrimp and the sleek smoothness of the noodles make for an excellent contrast in textures.
Even after I've swallowed a bite, the sweetly savory aftertaste of the sakura shrimp lingers in the mouth like a perfume.”
― Yuto Tsukuda, 食戟のソーマ 25 [Shokugeki no Souma 25]

“As he talked, Pepino roughly diced a concasse into a stainless steel bowl, deftly peeling and deseeding three small, vine-ripened tomatoes in a blink of an eye, leaving them to marinate in extra-virgin olive oil with some brunoised carrot, parsley, and garlic. He heated butter and oil in a pan and let it come up to a foam while he quickly rinsed a dozen shrimp. He dropped the vegetables into the pan and let them cook down with a beaker of white wine while he delicately deveined the backs and bellies of the shrimp, leaving the heads undisturbed. He set a second pan on low heat, poured a light coating of olive oil and rubbed the pan with a large clove of garlic; he browned four large, bias-cut slices from a baguette and left them to gently brown in the oil. He added a whisper of salt to his sauce, a generous grind of black pepper, saffron, a pinch of cayenne, and a dash of brown sugar. He laid the shrimp into the sauce, turned them and let them finish, then quickly pulled them out to a side plate at the precisely pink moment of doneness. He mounted his improvised beurre blanc with a knob of butter, plated the fried bread, laid on the shrimp and fragrant sauce, which he left unsieved and rustic, and sprinkled chopped scallions and parsley over everything.
Angelina poured two glasses from the remainder of the wine he'd used in the sauce, an acidic, wonderfully dry 'Gavi di Gavi' from Piedmont, and they touched glasses before diving in. The shrimp were fresh and perfectly cooked. They ate them shells and all, sucked the sweet meat of the heads with relish, then wiped every last drop of the sauce from their plates with the crostini, which were beautifully crisp on the outside and moist and lacy on the inside.”
― Brian O'Reilly, Angelina's Bachelors

“The classic recipes are goat, lamb, vegetable, and/or chicken biriyani. But when I was in New Orleans, at this restaurant, they served Louisiana barbecue shrimp, which was simply delicious. When I asked the waiter what was in the shrimp sauce, he rattled off a number of spices (rosemary, thyme, basil, oregano, et cetera) and so, I went with memory.
I marinated the raw prawns in mashed garlic, rosemary, basil, oregano, thyme, sage, paprika, black pepper, white pepper, cayenne, and onion powder, along with a dash of Worcestershire sauce.
I decided to cook the rice in the pressure cooker, added crushed cloves, cardamom, and cinnamon, and a bay leaf for a minute or so. Then I added some onions and fried until the onions became golden brown. Then went in the rice, and enough water, and I closed the pressure cooker. The rice was ready in ten minutes. In a separate pan, I sautéed the marinated prawns in butter, along with extra chopped garlic and the marinade, and added them to the cooked rice. I garnished it with chopped fresh coriander and voilà, Cajun prawn biriyani. I served it with some regular cucumber raita.
Mama had been so sure that Daddy would hate prawns but I saw him clean out each one on his plate and even get a second helping. Sometimes we forget why we don't like some things and then when we try them again, we realize that we had been wrong.”
― Amulya Malladi, Serving Crazy with Curry

“Well, I was sure this handsome buck would follow us both out, but when I got back to the kitchen, there he still was picking at some leftover Cajun popcorn in a bowl on the counter.
"Oh, don't eat that!" I almost screamed. "It's awful cold. And, besides, you need to dip it in garlic mayonnaise for it to be really good."
"I think it's pretty good as is," he said, and suddenly I began to wonder if maybe I looked too heavy in the loose harlequin pants and metallic gold shirt I was wearing. "What's it called?"
"Cajun popcorn."
"But it's fried shrimp, isn't it?"
"Yeah, though over in Louisiana they usually use crawfish."
"Why's it called popcorn?"
"I have no earthly idea. Maybe 'cause people it fast as popcorn."
"What all's in it?"
I was now rinsing and drying some platters with a dishcloth and in a hurry to put out some more nutty fingers. "You do ask a lot of questions, Mr. Webster," I kidded him. "Sure you're not some hotshot chef out looking to steal recipes?"
He laughed and said, "Jerry. Call me Jerry. And no, I'm no recipe thief. I simply love good food and am always looking for new ideas."
"Okay, Jerry, there's everything in that battered popcorn except the kitchen stove."
"Like what?" he kept on.
"Like garlic and onion and a few hundred herbs and spices- and lots of love."
He smiled and asked, "Deep fried?"
"Yep, in peanut oil, but not too long- no more than about two minutes. Gotta be crisp on the outside but not overcooked.”
― James Villas, Hungry for Happiness

“After I steamed four giant clams over a skillet of sake, Stephen ripped out the meat and hacked it into chunks. With cupped hands, he scooped up the chewy bits and threw them in a bowl. Then he stirred in spicy red-and-white radish wedges and a warm dressing of wasabi, sugar, and sweet white miso that I had stirred in a small saucepan over a low flame until it became thick and shiny. Following his directions, I spooned the golden clams back into their shells. Stephen garnished them with a pink-and-white "congratulatory" flower of spongy wheat gluten. "Precious," he said, winking at me.
Next, we made sea urchin- egg balls, first blending creamy lobes of sea urchin with raw egg yolk and a little dashi. Stephen cooked the mixture until it formed a stiff paste and then pressed it through a sieve. I plopped a golden dollop in a clean damp cloth and flattened it into a disc. In the center I put three crescents of lily bulb tenderized in salt water.
"Try one," urged Stephen, handing me a wedge of lily bulb. It was mealy and sweet, kind of like a boiled cashew. Stephen brought together the four corners of the damp cloth and twisted it gently to create a bubble of eggy sea urchin paste stuffed with lily bulb. When unveiled, it looked like a Rainier cherry. I twisted out nineteen more balls, which we later arranged on fresh green leaves draped across black lacquer trays.
Next, we impaled several fat shrimp on two metal skewers, sending one rod through the head and the other through the tail. We grilled the grayish pink bodies until they became rosy on one side and then flipped them over until they turned opaque. Stephen painted golden egg yolk for prosperity over the juicy crustaceans and returned them to the grill until they smoldered and charred.”
― Victoria Abbott Riccardi, Untangling My Chopsticks: A Culinary Sojourn in Kyoto

“How is the shrimp toast prepared?"
"Oh, um," I said, collecting myself. "Brioche is marinated overnight in shrimp stock, then caked with Indian prawn and langoustine mousse." I had read that in Carey's Wiki last night.
"Where are the langoustines from?"
"Montauk."
"And how would you recommend serving the salmon?"
"Which salmon?"
"Both salmons. The sous-vide and the salad."
"The sous-vide should be served well." I remembered reading that sometime between two and three A.M. "Because it stays moist in the pouch no matter what and the greater cooking time allows the flavors to infuse longer. Medium-rare to rare for the salad, to show off the quality of the product."
"And where do you put the bone bowl for the frog legs in tarragon gremolata?"
"What do you mean?"
"Do you put the bowl on the right or left of the guest?"
"Neither. The frog legs are deboned. No bowl is necessary.”
― Jessica Tom, Food Whore

“Oh wow. Bliss. The adobo was perfectly calibrated between my two favorite flavor juxtapositions: sweet and tangy. And the shrimp: practically dissolving in my mouth.”
― S.K. Ali, Hungry Hearts: 13 Tales of Food & Love

“The gray shells of the shrimp gleamed like smooth pebbles in a stream. Ten minutes before the guests arrived, I would submerge them into a hot bath of clear soda accented with slices of ginger. I watched and waited, checking for when the shells turned coral. The soda enhanced the natural sweetness of the shrimp. This dish would be the last to be cooked because of its short cooking time.
I also prepared a batch of scented jasmine rice. Every Chinese meal was accompanied by the requisite rice or noodle staple.”
― Roselle Lim, Natalie Tan's Book of Luck & Fortune

“I had arranged samples of the ginger shrimp balls on a large tray. Toasted bread cut into small cubes hid a juicy center made of minced shrimp and ginger: bite-size, golden hors d'oeuvres with an addictive crunch.”
― Roselle Lim, Natalie Tan's Book of Luck & Fortune

“She's using it just like Kapi, a fermented shrimp paste!
By substituting Kusaya- which has a smell several times stronger- for the Kapi, the flavor of the curry becomes that much richer. And since Kusaya is made from fish, it makes sense that it would perfectly complement the fish stock traditionally used in Laksa!
"What a robust flavor! My mouth is overflowing with the savory taste of seafood! Strangely, the more I chew, the better the smell becomes!"
"She used seasonings like lemongrass along with coconut milk to give it a more expansive flavor."”
― Yuto Tsukuda, 食戟のソーマ 7 [Shokugeki no Souma 7]

“He sold smoked bluefish pâté and cocktail sauce, lemons, asparagus, corn on the cob, sun-dried tomato pesto, and fresh pasta. He sold Ben & Jerry's, Nantucket Nectars, frozen loaves of French bread. It was a veritable grocery store; before, it had just been fish. Marguerite inspected the specimens in the refrigerated display case; even the fish had changed. There were soft-shell crabs and swordfish chunks ("great for kebabs"); there was unshelled lobster meat selling for $35.99 a pound; there were large shrimp, extra-large shrimp, and jumbo shrimp available with shell or without, cooked or uncooked. But then there were the Dusty staples- the plump, white, day-boat scallops, the fillets of red-purple tuna cut as thick as a paperback novel, the Arctic char and halibut and a whole striped bass that, if Marguerite had to guess, Dusty had caught himself off of Great Point that very morning.”
― Elin Hilderbrand, The Love Season

“ The restaurant Muromachi Sunaba, opened in 1869, is considered the pioneer of chilled soba with tempura. Their fame came from their version served with a side of tempura Shiba shrimp.
Miss Kinokuni's dish is similar. Though instead of the strong umami of Shiba shrimp, she chose to make her tempura from the smaller, sweeter and more refined sakura shrimp.
A wise choice, as its delicate flavor pairs exceptionally well with the mild and fragile sweetness of her soba noodles!
Once you take a bite, it is precisely that combination that makes it impossible to stop!
The sublimely smooth and refreshing texture of the noodles combined with the sweet crunch of the sakura shrimp envelops the taster in a cocoon of delicious bliss...
... making it seem as if they've eaten the entire dish in only a single bite! ”
― Yuto Tsukuda, 食戟のソーマ 25 [Shokugeki no Souma 25]

“The fish vendor had delivered a sea of heavenly delights. Les gambas, large shrimp, were the size of my hand. Once cooked, they'd be lovely and pink. The oysters were enormous and beautiful, the briny scent conjuring up the sea. I couldn't remember the last time I'd swum in open water. Six years ago on a Sunday trip to the Hamptons with Eric? Oh God, I didn't want to think about him.
Besides the work of shucking more than three hundred of them, oysters were easy. They'd be served raw with a mignonette sauce and lemons, along with crayfish, crab, and shrimp, accompanied by a saffron-infused aioli dipping sauce.
I lifted the top of another crate, and fifty or so lobsters with spiny backs greeted me- beautiful and big, and the top portion freckled by the sea. I loved working with lobster, the way their color changed from mottled brown and orange to a fiery red when cooked. I'd use the tails for le plat principal, flambéed in cognac and simmered in a spicy tomato- my version of my grandmother's recipe for langouste à la armoricaine. The garnish? A sprig of fresh rosemary.
The other crates were filled with lovely mussels, scallops, whelks, and smoked salmon filets, along with another surprise- escargots. Save for the snails, this meal would be a true seafood extravaganza.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“I hate eating shrimp or prawns or anything like that. They are Chewing Gum of the Sea. You chew and chew for what seems like half an hour. Then, if you manage to actually bite into the damn stuff, this cold jet of fishy liquid squirts into your mouth and down your throat. Nauseating.”
― Stewart Stafford

“The waiter arrived with our entrées. Because we'd "ordered light," there were also only two of these. A firm whitefish with crispy skin that glistened under the light and shattered between my teeth, nestled atop a smooth, creamy carrot-ginger puree, luscious with just the right amount of butter (a lot). Roasted carrots, yellow and purple and orange but always caramelized on the outside added pops of sweetness and texture, and candied ginger was sprinkled on top, providing some spice and some chew.
I was sad when it came time to move on to the second entrée, but it cheered me right up. A pasta that had clearly been made here, thick strands that were tender but with a chew to them, bathed in a sauce of coconut milk and garlic and ginger and chiles. I could've slurped this pasta down all on its own, forever, but the buttery chunks of shrimp and crunchy bits of okra scattered throughout made for most welcome diversions. Okra seeds popped with relish on my tongue.”
― Amanda Elliot, Best Served Hot

“Aku suka udang. Tahu apa yang lebih enak dari udang? Enggak ada. ENGGAK ADA SAMA SEKALI. Kecuali, mungkin keju.”
― Ziggy Zezsyazeoviennazabrizkie, White Wedding

“Eden plates the shrimp stew and adds a bit of orange zest on top for a hit of refreshing citrus. The shrimp--- now a beautiful bright red amidst roasted garlic and fennel--- radiates steam. The soup itself is more of a sauce, hearty and thick and zesty.
Next is the coq au vin. She's prepared a smaller batch in light of the fast serving time. It's as traditional as they come, but Eden honestly can't think of any way to make it 'her rendition.' She's added a side of white rice and places a savory chicken thigh atop of the mound, broth soaking into each individual grain.
The mousse is a pain in the ass, but Eden doesn't give up. As much as she loves to eat desserts, she has a hell of a time preparing them. Eden just doesn't have the patience. Mousse itself takes forever to whip up to the right consistency, and considering the fact that she has a million other things to worry about, she can't get it quite the way she likes. She tops it off with a healthy dose of whipped cream, sprinkling bits of hard chocolate overtop to cover up the fact that it isn't the prettiest thing to look at.”
― Katrina Kwan, Knives, Seasoning, & A Dash of Love