Top 30 Shrimp Quotes

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?

I’m still a small shrimp, not a dragon.

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.

Oh, I’m insane about shrimp curry!

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.

I didn’t have any shrimp the whole time I was in prison.

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

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 grew up peeling shrimp and making tartar sauce.

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.

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.

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.

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.

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 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.

The smell of shrimp is comforting.

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 walked out of the Chinese restaurant with a fat check, a record deal, and a box of shrimp egg foo yung!

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.

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.

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

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.

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.

I always have poached shrimp and blanched vegetables on hand.

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

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

Nothing like stopping at Balthazar in between NYFW madness. Their shrimp cocktail is delicious and healthy.

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.

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.

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.