A Quote by Adrian Peterson

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.

Adrian Peterson

Quote Topics

Change Diet Food Allergic Always Come Favorite Found Fried Had Lobster Mean My Favorite Once Out Scallops Seafood Shrimp Triggers Were

Quote Author

Adrian Peterson
American - Athlete
Born: March 21, 1985

Anyway, like I was saying, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sautes it. There's, um, shrimp ka-bobs, shrimp creole, shrimp gumbo, pan-fried, deep-fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich... That's, that's about it.

Mykelti Williamson

I'm from Manchester, Mass., so it was lobster, lobster and more lobster! Also, lots of fish that we caught in the summers, clam chowder and roast beef sandwiches. But my mom was pretty healthy; we had a lot of chicken and broccoli and rice as well.

Sprague Grayden

the proper place to eat lobster ... is in a lobster shack as close to the sea as possible. There is no menu card because there is nothing else to eat except boiled lobster with melted butter.

Pearl S. Buck

I loved 'Rock Lobster.' I probably heard 'Rock Lobster' first at a party or dance. Then we would do the Rock Lobster - get down on the floor and do the whole dance. I thought that was really cool and exciting, that there was actually a band that had their own dance at that point.

Corin Tucker

Poetry is not efficient. If you want to learn how to cook a lobster, it’s probably best not to look to poetry. But if you want to see the word lobster in all its reactant oddity, its pied beauty, as if for the first time, go to poetry. And if you want to know what it’s like to be that lobster in the pot, that’s in poetry too.

Dean Young

I'm very sentimental about lobsters. The last lobster I ate was the only lobster I cooked.

Ann Patchett

When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.

Alain Ducasse

When you think about a barbecue, most people think of slabs of ribs, but you don't need to do that in today's culinary barbecue world. Short ribs, barbecue chicken, skewered shrimp, vegetable kebabs, lobster mac and cheese with or without the lobster, and a donut bread pudding for dessert that's absolutely amazing. These are things that are safe whether you're a novice or a professional. Be creative and stay within your culinary pantheon.

G. Garvin

My ideal meal varies, depending on the time of year. Lobster on a deck overlooking a beach at sunset is one - but all my kids have to be there, because they are all lobster-lovers. Making a bolognese sauce over pappardelle for my husband on a winter evening, because he loves my bolognese sauce and it's his comfort food.

Amy Bloom

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.

Isabel Gillies

When you serve lobster, you've taken a being's life away. Therefore if you create a recipe, you have to be very dedicated to elevate the lobster, to make it good and tasty of course, but at the end of the day it's a matter of paying homage.

Eric Ripert

'The Lobster,' at some point, was my most accessible film. Then I made 'The Killing of a Sacred Deer,' which turned out to be not as accessible as 'The Lobster.' It was the film I wanted to make and the story I wanted to tell.

Yorgos Lanthimos

I called Nic Pizzolatto and he said, "No, no. You're in it the whole way through." That was fun to shoot [in The Lobster]. I had a few scenes in that show that were some of my favorite all-time scenes to be in.

Colin Farrell

I had always felt that mittens were a few steps back on the evolutionary scale-- why, I wondered, would we want to make ourselves into a less agile version of lobster.