Top 93 Shrimp Quotes & Sayings

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

The shrimp was lousy and the champagne tasted like water [at the Golden Globes

I shall be but a shrimp of an author.

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

I grew up peeling shrimp and making tartar sauce.

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.

Being Australian is a lot more than saying 'g'day mate' and 'throw a shrimp on the Barbie.'

pulled into my convenient neighborhood fast food restaurant. I ordered shrimp salad, onion rings, and a beer. The shrimp were straight out of the freezer, the onion rings soggy. Looking around the place, though, I failed to spot a single customer banging on a tray or complaining to a waitress. So I shut up and finished my food. Expect nothing, get nothing.

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

I spent three weeks on a converted shrimp trawler with 17 people, two toilets, and one shower, all the while diving every day with very active sharks.

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.

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 saw three shrimp in the water, two were old and gray. I swam a little closer, and I heard the third one say, good-bye Mama.

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.

When I embarked on creating 'Shrimp' a couple of years ago, I never could've imagined where this journey would take me or the wonderful people I'd come to know along the way.

I pity the shrimp that matches wits with you Jeeves

The hibachi is coming to a city near you. I'm cooking chicken and shrimp, but if you want to throw a double team my way, filet mignon gets cooked too.

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.

My favorite to cook is this recipe I've been making since I was 12 years old with my mom, and it's an angel hair shrimp pasta with tomatoes, feta, garlic, white wine - it's so easy but so fresh and so delicious!

Rock shrimp is so generic.

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

I tend to gravitate toward the realm of superstition (cures and such) and odd scientific facts (like bioluminescent shrimp and fistulated cows). I like the intimacy that I often find in the grotesque.

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.

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.

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.

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.

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.

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

Oh, I'm insane about shrimp curry!

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.

I always have poached shrimp and blanched vegetables on hand.

Shrimp are the insects of the ocean. They're bottom feeders. So they're delicious, but they're the bugs of the sea.

The early months of marriage often are times of critical tumult,--whether that of a shrimp pool or of deeper water,--which afterwards subside into cheerful peace.

If you have caviar, the way to eat it is by the spoonful. Don't combine it with shrimp, pomegranate seeds and huitlacoche.

I like to cook Shrimp Alfredo. It's also my favorite dish to eat!

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?

To go in the water and stare at a shrimp for three minutes and not think about anything else in the world, it's just euphoric.

It is not a matter of indifference whether we like oysters or clams, snails or shrimp, if only we know how to unravel the existential significance of these foods.

Changing my diet was the big thing. 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.

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

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 love to mix things up and create new dishes in the kitchen. I love cooking shrimp scampi and having a glass of Pinot Grigio while listening to music.

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.

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.

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.

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.

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.

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

Goteborg used to be a not very cool place to live. The culture centered around shrimp and bingo. Bands played Copenhagen and Stockholm and skipped Goteborg.

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.

Shrimp crackers are actually exactly what I was eating when I got the call that I was going to play Shang-Chi.

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

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.

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.

The smell of shrimp is comforting.

My perfect last meal would be: shrimp cocktail, lasagna, steak, creamed spinach, salad with bleu cheese dressing, onion rings, garlic bread, and a dessert of strawberry shortcake.

It specifically says in the Torah that you can eat shrimp and bacon in a Chinese restaurant.

There is so much more vegetable use in Thailand, India and China than meat. Yes, when you go to the markets or buy street food, you see shrimp or chicken - but mostly vegetables.