I shall be but a shrimp of an author.

All Southern cooks have tried their hands at shrimp and grits, and each one has his or her own version of the dish. My mom used to season her shrimp with garlic and onion and just prepare the grits with a little salt and pepper.

My favorite fall or winter lunch is big steaming bowls of soup. I usually invite people for around 12:30 and have two hearty soups like shrimp corn chowder and lentil sausage soup, which can be made a day or two ahead.

If it's a cocktail party, I generally make five or six different things, and I try to choose recipes that feel like a meal: a chicken thing, a fish or shrimp thing, maybe two vegetable things, and I think it's fun to end the cocktail party with a sweet thing.

There has never been a shrimp that I've eaten that I haven't been like, 'I am so lucky that I get to eat this.' I would eat a shrimp enchilada, shrimp burrito, shrimp cocktail, fried shrimp, shrimp po boy, shrimp gumbo.

Shrimp farms are a scourge on the earth, frankly, from an environmental point of view. They pour huge amounts of pollutants into the ocean. They also pollute their next-door neighbors.

The dish that changed my life was tom yum kum. You start with a pot of water, add lemongrass, lime leaves, lime juice, coriander, mushrooms, and shrimp; ten minutes later, you have the most incredible, intense soup.

There is so much more vegetable use in Thailand, India and China than meat. Yes, when you go to the markets or buy street food, you see shrimp or chicken - but mostly vegetables.

Goteborg used to be a not very cool place to live. The culture centered around shrimp and bingo. Bands played Copenhagen and Stockholm and skipped Goteborg.

For meals, I'm big into quinoa or rocket salad with a protein like shrimp of chicken added to it.

I grew up peeling shrimp and making tartar sauce.

I wanted to be as authentic as possible because, first of all, Jean Shrimpton is still alive. And, she's interesting enough to be played accurately. I didn't need to add things.

Each year Citizens Against Government Waste releases the 'Congressional Pig Book.' Outrage over spending for shrimp on treadmills, combating Goth culture studies, bridges to nowhere, etc. ensues for about a week, and then the waste continues.

I had to learn correct portion control. I eat an egg-white omelet for breakfast, shrimp and veggies for lunch, and chicken with asparagus for dinner.

The smell of shrimp is comforting.

They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.

I make an awesome soup with coconut milk and shrimps; it takes me five hours to prepare the whole thing. It does become very spicy, but you can definitely taste all the ingredients.

What I love about the term 'salad' is that it can appear in so many different forms and says a lot about the cook. It could be a simple as fresh green lettuces tossed with a basic vinaigrette, or it could be as hearty as a couscous salad with grilled shrimp.

I do like going out and finding free food. I've done it since I was a child. Fishing prawns and shrimps from the sea is wonderful, as is picking blackberries, sloes and mushrooms. Having a guide while out looking for mushrooms is really important, though, as picking the wrong type can be quite dangerous.

Jean Shrimpton was the most beautiful of all the models I have known. To walk down the King's Road, Chelsea, with Shrimpton was like walking through the rye. Strong men just keeled over right and left as she strode up the street.

For dinner parties, I love making an easy cioppino using shrimp, mussels, clams, and a hearty fish that won't fall apart easily.

The second-most abundant biopolymer on the planet is called chitin, and some 100 million tons of it are produced every year by organisms such as shrimps, crabs, scorpions, and butterflies. We thought if we could tune its properties, we could generate structures that are multifunctional out of a single part.

I love big shrimp, like Japanese botan shrimp and the meaty ones from Santa Barbara, Calif. In classic Japanese cooking, shrimp like these would be dropped into a broth or boiled as served with sushi. But I think boiling dilutes their great flavor, and they are better when stir-fried.

Don't eat shrimp - it's one of the most unsustainable fish. For every pound that's caught, 10 or 20 pounds of other stuff is killed and dumped back overboard. It's the number one killer of juvenile sea turtles in Mexico. Two good sustainable seafood guides that I'd recommend are from the Monterey Bay Aquarium and the Blue Ocean Institute.

Ocean acidification is often referred to as osteoporosis of the oceans because as acidity rises, shell building creatures such as lobster, oyster, crab, shrimp, and coral are unable to extract the calcium carbonate from the water that they need to build their shells and are thus unable to survive.

Unlike other Jewish families, we didn't go out for Chinese food on Sundays, but we spent our time in a world of baking powder biscuits and the best shrimp cocktails that ever were.

If you have caviar, the way to eat it is by the spoonful. Don't combine it with shrimp, pomegranate seeds and huitlacoche.

A successful shrimp boil requires layering ingredients into the pot so that everything is done cooking at once. A carefully timed choreography dictates the order in which ingredients are added to ensure no one has to eat raw potatoes or chewy shrimp.

I'm all about shrimpburgers, reading, and going to the beach.

I walked out of the Chinese restaurant with a fat check, a record deal, and a box of shrimp egg foo yung!

I shall be but a shrimp of an author.