Japanese-cooking Quote by Camy Tang

“The skewers in the top left are inspired by those colored mochi balls people like to eat at this time of year. Shrimp dumplings,…

— Jesse Kirkwood

We used to have prawn tempura: that was my mother's favourite dish. But she had to go out to work instead of my father,…

— Hirokazu Kore-eda

Anyway, like I was saying, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sautes it.…

— Mykelti Williamson

Oh, I'm insane about shrimp curry!

— Cyd Charisse

“Shrimp Giahni Casserole”

— Brian B

“The grits were lumpy, but the flavor was incredible: the garlic and onion powder, the cayenne's heat lingering after every bite, the creamy tang…

— Shauna Robinson

“That lazy servant next door was sloppy with the Tso family’s nightstool and stunk up the street with their nightsoil,” Mama says. “And Cook!”…

— Lisa See

“Shrimps or prawns are sometimes cooked unpeeled, as in sinigang (sour soup) but more often they are peeled and deveined. When”

— N.T. Alcuaz

I love big shrimp, like Japanese botan shrimp and the meaty ones from Santa Barbara, Calif. In classic Japanese cooking, shrimp like these would…

— Nobu Matsuhisa

A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute…

— Tom Douglas

“With each new course, he offers up little bites of the ethos that drives his cooking, the tastes and the words playing off each…

— Matt Goulding

I can make a couple of good sandwiches: tuna salad and chopped egg salad. And Greek bean soup. I was a cook for my…

— Leonard Cohen