Word: shrimping
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Dates: during 1980-1989
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...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...
...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...
...troubled, divided soul that French Director Louis Malle (The Lovers, Murmur of the Heart) uncovers in Alamo Bay. The script is based on a conflict that exploded in the late '70s on the Texas Gulf Coast. In the film town of Port Alamo, "Anglo" shrimp fishermen battle the current, the depressed prices and the influx of Vietnamese refugees plying an old trade in a new land. Shang (Ed Harris) is one such rowdy all-American, working his ancestral fishing grounds and feeling threatened by the Asians he fought to defend a world and a war ago. Dinh (Ho Nguyen...
...point is the Sizzler, with more than 450 restaurants in the inexpensive-to-moderate price category. Says Advertising Director Don Lum: "We've seen a significant increase in fish consumption in the past two years." Their expanded line offers for between $5 and $8 complete main courses such as shrimp, lobster, crab, salmon, New Zealand whitefish, orange roughy, John Dory, hoki, halibut and swordfish. And the Dallas-based TGI Friday's Inc., with 104 locations in 31 states, now has 20 to 25 fish dishes on its menu, compared with two or three in 1977. Says Greg Dollarhyde, vice president...
...firm, donated their uneaten goodies to the poor. Outside a Washington shelter for the homeless, ragged street people gaped as a purple van from Ridgewell's ("caterers to the elite") pulled up and tuxedoed waiters hopped out to unload leftover canapes, whole hams, mounds of crab claws, shrimp and quiche. That night at the shelter, 1,000 homeless dined like lobbyists. Though the gesture smacked slightly of "let 'em eat cake" largesse, Mitchell Snyder, director of the District of Columbia Community for Creative Non-Violence, which runs the shelter, was heartened by the heightened public concern. "Four years ago this...