A Quote by Barry Lam
I'm still a small shrimp, not a dragon.
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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.
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.
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.
Always be polite to a dragon. It's harder than it sounds. Dragon etiquette is incredibly complicated, and if you make a mistake, the dragon eats you.
I'm not so much a dragon slayer, more a dragon annoyer -- I'm a dragon irritater.
When some people look at a shrimp they think, "Hmm. Delicious." When I look at a shrimp I think, "You're a miracle, absolutely incredible. Your ancestors have gone back hundreds of millions of years." And to develop a thing as simple as a shrimp cocktail, you have to calculate the hundreds of millions of years that have preceded that moment where you're sitting there with your sauce and fork poised.
When you learn how much bycatch comes from shrimp [and how destructive it is] - I'm not going to eat shrimp anymore.
I remember nothing about it except a philological fact. My mother said nothing about the dragon, but pointed out that one could not say 'a green great dragon', but had to say 'a great green dragon'. I wondered why, and still do. The fact that I remember this is possibly significant, as I do not think I ever tried to write a story again for many years, and was taken up with language.
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.
We have eco-friendly shrimp. We can make them; we have that technology. But we can never have an eco-friendly all-you-can-eat shrimp buffet. It doesn't work.
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.
We have reached the age, those of us to whom fortune has assigned a post in life's struggle, when beaten and smashed and biffed by the lashing of the dragon's tail, we begin to appreciate that the old man was not such a fool after all. We saw our parents wrestling with the same dragon, and we thought, though we never spoke a thought aloud, 'Why doesn't he hit him on the head?' Alas, comrads, we know now. We have hit the dragon on the head and we have seen the dragon smile.
It's so weird. I like shrimp. I will eat like a whole thing of shrimp. I'm a vegetarian, but that is the only thing that I will eat. So, I will eat and eat shrimp and, like, fries.
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.
My own view of myself was that I was small and innocuous, a marshmallow compared to the others. I was a poor shot with a 22, for instance, and not very good with an ax. It took me a long time to figure out that the youngest in a family of dragons is still a dragon from the point of view of those who find dragons alarming.
He was no dragon, Dany thought, curiously calm. Fire cannot kill a dragon
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