Jumbo Shrimp Quotes

SODIUM 407 mg CARBOHYDRATES 12.1 grams SUGARS 3.5 grams FIBER 0.4 gram shrimp with polenta Makes 6 2¾ cups water 1 cup cornmeal Salt and pepper 4 tablespoons unsalted butter, divided 1 small clove garlic, chopped ¾ pound shrimp, peeled 1 teaspoon fresh rosemary 2 teaspoons Worcestershire sauce 1 teaspoon lemon juice 1 teaspoon cornstarch 1 tablespoon chopped fresh parsley Jumbo 1. Bring water to a boil then add cornmeal and dash of salt. Reduce heat to low and simmer for about 15 minutes, until thick. 2. Stir in 1 tablespoon butter. Take off heat and set polenta aside.

ONE of the wondrous things about Florida, Rudy Graveline thought as he chewed on a jumbo shrimp, was the climate of unabashed corruption: There was absolutely no trouble from which money could not extricate you.

He sold smoked bluefish pâté and cocktail sauce, lemons, asparagus, corn on the cob, sun-dried tomato pesto, and fresh pasta. He sold Ben & Jerry's, Nantucket Nectars, frozen loaves of French bread. It was a veritable grocery store; before, it had just been fish. Marguerite inspected the specimens in the refrigerated display case; even the fish had changed. There were soft-shell crabs and swordfish chunks ("great for kebabs"); there was unshelled lobster meat selling for $35.99 a pound; there were large shrimp, extra-large shrimp, and jumbo shrimp available with shell or without, cooked or uncooked. But then there were the Dusty staples- the plump, white, day-boat scallops, the fillets of red-purple tuna cut as thick as a paperback novel, the Arctic char and halibut and a whole striped bass that, if Marguerite had to guess, Dusty had caught himself off of Great Point that very morning.

Christmas in Southern California was as much an oxymoron as jumbo shrimp.