Word: shrimped
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...waters of one of the capital's klongs, or canals, to untangle debris from the propellers of riverboat taxis. The service takes no more than 10 minutes and nets him $2.50 for each dive. Luk Koong, 33, who was raised on the klongs and whose nickname in Thai means "shrimp baby," considered it easy money...
...Qiandaohu, a tiny fishing and tourist town deep in China's coastal Zhejiang province. While visitors are off exploring the famous local lake and its 1,000 green islands, residents hang out at the new KFC?the only fast-food restaurant in a place better known for its freshwater shrimp and fish. Hu Hongyi, a 30-year-old accountant, brings his wife and 10-month-old son to the eatery every three or four days. "I like the flavors and it's reasonably priced," he says. Local high school student Wang Hongting, another KFC habitu?, says, "The food...
...your life. The antipasto course is an unmatched sampling of underwater delights. There's carpaccio of swordfish, salmon or sea bass, flavored with olive oil, parsley and whole red peppercorn; steamed clams; sautéed mussels; lightly breaded and baked scallops on the half-shell; batter-fried jumbo shrimp and squash flower; and lightly fried fish. There are also delectable crustaceans - like the long and narrow clamlike canolicchi, a shellfish native to the warm Mediterranean waters. Then it's on to my favorite second course: oven-baked turbot with olive oil and potatoes. The simple seasoning, right touch of salt...
...antipasto course is an unmatched sampling of underwater delights. There's carpaccio of swordfish, salmon or sea bass, flavored with olive oil, parsley and whole red peppercorn; steamed clams; saut?ed mussels; lightly breaded and baked scallops on the half-shell; batter-fried jumbo shrimp and squash flower; and lightly fried fish. There are also delectable crustaceans?like the long and narrow clamlike canolicchi, a shellfish native to the warm Mediterranean waters...
...Shack was recently named best raw bar in Boston, we begin with the “Tower of Power,” a two-tiered creation of shaved ice, cherrystone seviche, Malpeque oysters, New England littleneck clams, and shrimp. Diving in headfirst, we slurp the raw oysters and clam from their shells, enjoying their unfamiliar texture and salty taste. When pressed for an adjective to describe the peculiar flavor, FM photographer Hayley B. Barna laughs and says, “They taste like Long Island Sound.” Our raw bar ignorance notwithstanding, the tower was delicious?...