Food Quote by Gina Neely

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…

— Ayesha Curry

Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits - which I also love.…

— Paula Deen

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…

— Alison Sweeney

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

“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

“Also, if you try to make a shrimp boil but the bag of spices bursts and so you just toss it all in along…

— Jenny Lawson

“ The classic recipes are goat, lamb, vegetable, and/or chicken biriyani. But when I was in New Orleans, at this restaurant, they served Louisiana…

— Amulya Malladi

“SHRIMP LOUIE SPREAD Hannah’s Note: This is best served well chilled with a basket of crackers on the side. 8 ounces softened cream cheese…

— Joanne Fluke

“SODIUM 407 mg CARBOHYDRATES 12.1 grams SUGARS 3.5 grams FIBER 0.4 gram shrimp with polenta Makes 6 2¾ cups water 1 cup cornmeal Salt…

— Brette Sember

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 successful shrimp boil requires layering ingredients into the pot so that everything is done cooking at once. A carefully timed choreography dictates the…

— Samin Nosrat

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

— N.T. Alcuaz