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Shrimp

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FOOD
September 8, 2011
If you asked someone who's never set foot in a Red Lobster or stuck his nose in his grocer's freezer what "popcorn shrimp" is, you'd be on the same wavelength as chef John Taus of the Corner in Center City. Rather than simply deep-frying bits of shrimp and calling it an appetizer, Taus uses larger "21/25" shrimp and popped popcorn. The result: Less greasy than you'd think, though you may develop an urge to go to a movie theater. - Michael Klein Popcorn shrimp ($11)
NEWS
August 14, 2015 | BY SUSAN SELASKY, Tribune News Service
SHRIMP IS terrific grilled as a main dish or an appetizer. The challenge with shrimp, however, is it's fragile, and, if overcooked, becomes tough-chewy. The keys to perfect shrimp: marinating or brining first, then using no more than a medium heat. You can also brush the shrimp with a sauce while they are on the grill to keep them from drying out. And, once you put them on the grill, don't even think of walking away. Shrimp cooks quickly, and you need to pay attention. No matter how you cook shrimp (grill, roast or steam)
FOOD
February 16, 1986 | By Leslie Land, Special to The Inquirer
Shrimp is undoubtedly our favorite shellfish. We catch close to 400 million pounds a year and import 200 million pounds more. Most of what we use is fried, one is tempted to add, or accompanied by a harsh mixture of ketchup and horseradish. Fortunately, the flavor of shrimp is so distinctive that it shines even through cocktail sauce. Bathe it in curry - it comes out great. Stew it into a jambalaya with sausage, tomatoes and heaven knows what else - the shrimp will hold its own. But if you ever have the good fortune to get fresh shrimp - just off the boat, firm and shining, fragrant only of the sea - just boil them briefly in well-seasoned water and eat them plain.
FOOD
April 2, 2000 | By Maria Gallagher, FOR THE INQUIRER
What: Shrimp cleaner Manufacturer: Made in Taiwan for Oxo Good Grips, Terre Haute, Ind. Where: Foster's, Reading Terminal Market Price: $5.50 What: 3-way shrimp knife Manufacturer: Made in Japan for Alex-Duncan Inc., Houston, Texas Where: China Outlet & Gourmet Garage Price: $5.90 What: Needle-nose shrimp cleaner Manufacturer: None specified. Made in China Price: $1.99 What: Harold's Kitchen shrimp deveiner Manufacturer: Made in China for Harold Import Co. Inc., Lakewood, N.J. Price: 99 cents These implements all have the same specific function: to remove the shell and vein from shrimp.
NEWS
April 17, 2015
MARK BITTMAN'S SHRIMP AND TOMATO PAELLA Note: If you don't want to splurge on saffron, omit it, or add a teaspoon or two of turmeric to the broth for golden-colored rice. 3 1/2 cups shrimp or vegetable stock or water, plus more if needed Pinch of saffron 3 tablespoons olive oil 1 medium onion Salt and pepper 1 pound peeled shrimp 3 large ripe tomatoes, about 1 1/2 pounds 2 cups short-grain white rice, preferably paella or Arborio Fresh parsley sprigs for garnish Heat oven to 450 degrees.
ENTERTAINMENT
February 5, 2009
Try this sexy shrimp dish that will be part of City Food Tour's Valentine's Aphrodisiac Tasting Event in Old City on Valentine's Day. CITY FOOD TOURS' SEXY SPICY SHRIMP AND PASTA 1 tablespoon boiling water 1/4 teaspoon crushed saffron threads (crush with the back of a spoon, not with fingers) 1/2 pound bowtie pasta 1 bunch asparagus 3/4 pound deveined medium shrimp (shells and tails removed) 1 tablespoon plus 1 1/2 teaspoons olive oil 1 medium onion, finely chopped 1 tablespoon minced garlic 1/4 teaspoon dried red pepper flakes 1/4 cup dry white wine 1 cup chicken broth 1 1/2 tablespoons tomato paste 1 16-ounce can whole tomatoes (chopped and drained)
FOOD
January 21, 1987 | By SONJA HEINZE, Special to the Daily News
Q. I used to like canned shrimp but was told the black lines in them were actually fecal matter and since then I haven't been able to eat them. Isn't it harmful to your health? Is there any easy way to remove them? Paulette Ronayne Harvey Station, N.B., Canada Q. Please tell me whether I should be deveining fresh or frozen shrimp. I have read that I should take the veins out to guard against disease from bacteria or some such thing. But it's a real chore, especially since I discovered there are actually two veins per shrimp - one near the surface and another in the center.
FOOD
July 29, 1992 | by Barbara Gibbons, Special to the Daily News
Stir-fry as a style of cooking has been "hot" for a whole generation, favored first for its flavor and texture, then for its speed and convenience, ultimately for its health virtues. The typical stir-fry dish offers less meat and more veggies, served up with vitamins intact. Over the years, stir-frying has meandered down many paths away from its Chinese origins. The ingredients and seasonings aren't limited to Asian; stir- fry zucchini might be served over pasta and seasoned with oregano.
FOOD
March 1, 2013 | By Bonnie S. Benwick, Washington Post
The broth of this clean-tasting, light dinner soup is brightened by an infusion of fresh ginger and dashes of fish sauce and sesame oil.   Poached Shrimp in Ginger Broth Makers 2 or 3 servings 1 pound raw, shell-on jumbo shrimp 1 small red chile pepper 2 scallions 1 small clove garlic 1 1/2-inch piece gingerroot 2 cups loosely packed fresh mung bean sprouts 1/3 cup packed cilantro leaves...
FOOD
November 23, 2011
Chinatown's Michael Chow and his Sang Kee noodle machine is in rapid suburban expansion mod, branching out simultaneously into Cherry Hill (where he's co-owner) and Newtown Square where he's just consulting). Crafted in the modern spirit of his successful Wynnewood locale, the Cherry Hill space is a sleek but tiny 45-seat BYO with no reservations. But a recent weekend meal showed why there are steady lines already. South Jersey has few Chinese kitchens that can match Sang Kee for its fresh, affordable, authentic Hong Kong flavors.
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ARTICLES BY DATE
FOOD
January 28, 2016
Makes 6 servings 1 large red onion 2 thumb-size pieces of ginger, peeled and sliced into matchsticks 2-3 garlic cloves 2 stalks of lemongrass, pounded with a rolling pin to release flavors, and cut into 2-inch segments 2 teaspoons olive oil 5 cups vegetable or chicken stock 1/2 pound rice noodles 1 to 11/2 pounds jumbo shrimp or prawns, shelled and deveined 2 tablespoons tamari Juice of ½ lime 1 tablespoon...
FOOD
January 7, 2016
Makes 4 servings Sunflower oil, for shallow-frying 10 ounces cooked, peeled medium shrimp (defrosted if frozen), rinsed and drained 1/3 cup brown rice flour 1/4 cup water 2 teaspoons finely chopped chives 1 teaspoon ground ginger 4 teaspoons chili oil Pinch salt 2 large egg whites 1. Pour the sunflower oil into a wok or large saucepan to a depth of about 1/2 inch. Heat to 340 degrees over medium-high heat. Line a large plate with paper towels.
NEWS
November 25, 2015
I'M SURE, like me, you're shocked to find today's deadline for a new state budget is passing without resolution. It is - like reason, wisdom and political acumen in the capital city - absent without leave. Hard to believe since just last week Gov. Wolf said he'd sign a new budget bill today. That could have met projections by legislative leaders who agreed their agreed-to "framework" for new spending and taxes would be law Thanksgiving Day. Not happening. It's tempting to say "what a buncha turkeys" but that would be obvious and cliche.
FOOD
November 6, 2015
Maybe this year's load of Paleo-titled cookbooks is too close to my desk, but when I saw this recipe in The New Cast-Iron Cookbook , I thought it could be served without its accompanying pasta, making it almost paleo, save for the butter. (A "paleo" diet is free of processed foods, grains, and dairy.) Shrimp and Avocado in Tequila-Tomato Sauce 4 servings   3 tablespoons cold unsalted butter 1 medium bulb fennel 11/4 pounds peeled and deveined large shrimp 1/2 cup tequila 2 ripe avocados One 28-ounce can no-salt-added whole tomatoes, preferably fire-roasted 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon crushed red pepper flakes 1/2 bunch cilantro 2 limes   1. Melt half of the butter in a large skillet over medium heat.
FOOD
August 28, 2015
A salad with serious chops To order an unvetted chopped salad requires a certain leap of faith - that the reality delivered to your table will live up to your vision of the real deal, vividly fresh and mined with bursts of texture and flavor. Disappointment often follows. But on rare occasion you will be rewarded with an uncommonly original variant, as we were at a recent lunch, on the order of Valeria's Chopped Salad at Lolita, the lively Mexican eatery retooled (and liquor-licensed)
NEWS
August 14, 2015 | BY SUSAN SELASKY, Tribune News Service
SHRIMP IS terrific grilled as a main dish or an appetizer. The challenge with shrimp, however, is it's fragile, and, if overcooked, becomes tough-chewy. The keys to perfect shrimp: marinating or brining first, then using no more than a medium heat. You can also brush the shrimp with a sauce while they are on the grill to keep them from drying out. And, once you put them on the grill, don't even think of walking away. Shrimp cooks quickly, and you need to pay attention. No matter how you cook shrimp (grill, roast or steam)
NEWS
May 1, 2015
SERVE THESE tasty appetizers with crusty French bread and a chilled French wine - maybe in your own spring-blooming garden. SMOKED SALMON, GOAT CHEESE, THYME AND CHIVE SPREAD 1 1/2 cups fresh goat cheese, room temperature 3 tablespoons half-and-half 2 tablespoons snipped fresh chives 1 tablespoon chopped fresh thyme 1 teaspoon finely chopped lemon peel 1/4 teaspoon salt 1 teaspoon freshly ground pepper 1/4 pound Norwegian...
FOOD
April 24, 2015 | By Maureen Fitzgerald, Inquirer Food Editor
"Shrimp!" called out Angelica Marrero, 10, raising her fists in celebration as she entered the kitchen. She and her classmates at Sacred Heart School in Camden had been looking forward to this cooking lesson: shrimp with lemon garlic linguine. "I'm so excited for shrimp," she said. The students had flipped ahead in their cookbooks to see what recipes they would be making during the eight-week healthy-cooking class, and this was the one they were all waiting for. Last week, when Bryson Barnes, 10, said his mom made the dish with broccoli instead of peas, the other students wished for broccoli, too. So the volunteers, Ruth Biemer and Sylvia Wilson, two retired elementary-school teachers with decades of experience, taught the children a lesson before the class even started: A recipe need not be followed to the letter.
NEWS
April 17, 2015
MARK BITTMAN'S SHRIMP AND TOMATO PAELLA Note: If you don't want to splurge on saffron, omit it, or add a teaspoon or two of turmeric to the broth for golden-colored rice. 3 1/2 cups shrimp or vegetable stock or water, plus more if needed Pinch of saffron 3 tablespoons olive oil 1 medium onion Salt and pepper 1 pound peeled shrimp 3 large ripe tomatoes, about 1 1/2 pounds 2 cups short-grain white rice, preferably paella or Arborio Fresh parsley sprigs for garnish Heat oven to 450 degrees.
NEWS
February 6, 2015
HAVE YOU heard? Science shows that, contrary to popular thinking, fish is not a vegetable. Many so-called vegetarians harbor that fluid dietary ethic. I include my own 15 years as a so-called vegetarian, when I celebrated the occasional birthday or holiday with shrimp or New England clam chowder because, come on, "It's just seafood!" But serious science has established a couple of other facts. One is that ocean drift nets grab a huge amount of "bycatch" - nontargeted animals that die just the same.
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