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21 books
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1 voter
Shrimp Books
Showing 1-10 of 10
Last Light over Carolina (Hardcover)
by (shelved 2 times as shrimp)
avg rating 4.00 — 3,788 ratings — published 2009
The Neocaridina Shrimp Handbook: A complete guide to Cherry Shrimp (Paperback)
by (shelved 1 time as shrimp)
avg rating 4.38 — 8 ratings — published
Hawaii's Sea Creatures: A Guide to Hawaii's Marine Invertebrates, Revised Edition (Paperback)
by (shelved 1 time as shrimp)
avg rating 4.67 — 45 ratings — published 1999
Boom! Bellow! Bleat!: Animal Poems for Two or More Voices (Hardcover)
by (shelved 1 time as shrimp)
avg rating 3.95 — 129 ratings — published
Breeders 'n' Keepers, VOLUME 3 - Shrimp Keepers Magazine (AQUARIUM FRESHWATER SHRIMP) by Chris Lukhaup.
by (shelved 1 time as shrimp)
avg rating 4.67 — 6 ratings — published
Breeders 'n' Keepers, VOLUME 2 - Shrimp Keepers Magazine (AQUARIUM FRESHWATER SHRIMP) by Chris Lukhaup (English and German Edition)
by (shelved 1 time as shrimp)
avg rating 4.80 — 5 ratings — published
Invertebrates: Shrimp, crayfish, crabs & snails in freshwater aquaria (Hardcover)
by (shelved 1 time as shrimp)
avg rating 4.38 — 8 ratings — published
Breeders 'n' Keepers, Volume 1 - Shrimp Keepers Magazine (AQUARIUM FRESHWATER SHRIMP) by Chris Lukhaup (English and German Edition)
by (shelved 1 time as shrimp)
avg rating 4.11 — 9 ratings — published
Penguin & Tiny Shrimp Don’t Do Bedtime! (Hardcover)
by (shelved 1 time as shrimp)
avg rating 4.13 — 389 ratings — published 2018
Gingerbread (Cyd Charisse, #1)
by (shelved 1 time as shrimp)
avg rating 3.64 — 10,961 ratings — published 2002
“Oh wow. Bliss. The adobo was perfectly calibrated between my two favorite flavor juxtapositions: sweet and tangy. And the shrimp: practically dissolving in my mouth.”
― Hungry Hearts: 13 Tales of Food & Love
― Hungry Hearts: 13 Tales of Food & Love
“The classic recipes are goat, lamb, vegetable, and/or chicken biriyani. But when I was in New Orleans, at this restaurant, they served Louisiana barbecue shrimp, which was simply delicious. When I asked the waiter what was in the shrimp sauce, he rattled off a number of spices (rosemary, thyme, basil, oregano, et cetera) and so, I went with memory.
I marinated the raw prawns in mashed garlic, rosemary, basil, oregano, thyme, sage, paprika, black pepper, white pepper, cayenne, and onion powder, along with a dash of Worcestershire sauce.
I decided to cook the rice in the pressure cooker, added crushed cloves, cardamom, and cinnamon, and a bay leaf for a minute or so. Then I added some onions and fried until the onions became golden brown. Then went in the rice, and enough water, and I closed the pressure cooker. The rice was ready in ten minutes. In a separate pan, I sautéed the marinated prawns in butter, along with extra chopped garlic and the marinade, and added them to the cooked rice. I garnished it with chopped fresh coriander and voilà, Cajun prawn biriyani. I served it with some regular cucumber raita.
Mama had been so sure that Daddy would hate prawns but I saw him clean out each one on his plate and even get a second helping. Sometimes we forget why we don't like some things and then when we try them again, we realize that we had been wrong.”
― Serving Crazy with Curry
I marinated the raw prawns in mashed garlic, rosemary, basil, oregano, thyme, sage, paprika, black pepper, white pepper, cayenne, and onion powder, along with a dash of Worcestershire sauce.
I decided to cook the rice in the pressure cooker, added crushed cloves, cardamom, and cinnamon, and a bay leaf for a minute or so. Then I added some onions and fried until the onions became golden brown. Then went in the rice, and enough water, and I closed the pressure cooker. The rice was ready in ten minutes. In a separate pan, I sautéed the marinated prawns in butter, along with extra chopped garlic and the marinade, and added them to the cooked rice. I garnished it with chopped fresh coriander and voilà, Cajun prawn biriyani. I served it with some regular cucumber raita.
Mama had been so sure that Daddy would hate prawns but I saw him clean out each one on his plate and even get a second helping. Sometimes we forget why we don't like some things and then when we try them again, we realize that we had been wrong.”
― Serving Crazy with Curry
