Seafood was always my favorite food. I mean, fried lobster? Come on. Once I found out shrimp, scallops and lobster were my allergic triggers, I had to change my diet.
In Hue, Vietnam, we had savory rice pancakes with crumbled shrimp and pork rinds. I've still never had a version as good.
If you're going to saute something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I'll use a little on my corn or my shrimp.
When I had a job catering, I catered a wedding for the Smashing Pumpkins bassist in Indiana. And I served Billy Corgan shrimp off a tray.
I spent three weeks on a converted shrimp trawler with 17 people, two toilets, and one shower, all the while diving every day with very active sharks.
To go in the water and stare at a shrimp for three minutes and not think about anything else in the world, it's just euphoric.
My first role was in the George Gershwin musical 'Crazy for You' at the Orlando Repertory Theatre when I was 11 - I grew up in Florida - and I wasn't old enough to be in it, but they let me anyway. I was just this little shrimp in a leotard.
Shrimp and grits is a dish that I enjoy from North Carolina. It's one of those dishes that is so rich in flavor and texture.
I'm still a small shrimp, not a dragon.
Sea-Monkeys are hybrid brine shrimp and the brainchild of the mail-order entrepreneur Harold von Braunhut in 1957. When their crystallized eggs are submerged in water, minuscule crustaceans emerge; they can grow up to 2 inches long.
