Word: shrimped
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Consumers wishing to avoid the chemicals in such products have a tough time. Sulfites added as preservatives must be listed on packaged foods, but that does not guarantee the information is complete. Supermarket stickers traditionally do not acknowledge the chemicals' use in processing shrimp and other shellfish. Wine labels do not note sulfites either. People dining out also have trouble getting guidance. Restaurateurs say that much of the food they serve is processed elsewhere, and suppliers' assurances that a preparation is sulfite free can be faulty...
...favorite appetizer is the popular Cajun popcorn, bits of shellfish cooked in batter and dipped in a tangy onion sauce. To our disappointment, however, crabmeat was substituted for the traditional crawfish tails. The fish gumbo, a soup thick with seafood and orzo, also satisfies. The shrimp remoulade--cold shrimp in an unconventional hot mustard sauce--would pass muster if it included more shrimp and less lettuce...
Another choice, the garlic shrimp and oyster pasta, properly merits a Surgeon General's warning. We could not palate a full serving of this pungent and powerful dish; the few who do probably regret it afterwards...
...piquant panee veal with fetuccini definitely deserves a sampling, but the shrimp etouffee is excessively soupy...
...dishes: tofu, the cheeselike soybean curd, as the base for burgers and ice cream; tacos and pita as sandwich holders; chili oils and fruit sauces for barbecues. Surimi, a preserved-fish product developed in Japan a thousand years ago, has been reshaped for the American market to look like shrimp and crab legs. Tempeh, the Oriental fermented soybean cake, is here formed and flavored to simulate bacon and pastrami...