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NEWS
By Sam Sessa and Sam Sessa,Sun reporter | April 25, 2007
Kibby's Restaurant and Lounge Playbook Sports Bar 6700 German Hill Road, Dundalk -- 410-633-2665 Hours --11 a.m.-2 a.m. daily Restaurant's estimate --10 minutes Ready in --9 minutes The chopped shrimp were doused in too much dressing on this sandwich, $10.49. The bread was toasted, even though we asked for plain. Some fries and a pickle spear came on the side. Know of a good carryout place? Let us hear about it. Write to sam.sessa@baltsun.com.
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ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | June 17, 2014
Like the song says, sometimes you want to go where everybody knows your name. For many Glenelg locals, that place seems to be Ten Oaks Tavern, in the Ten Oaks Shopping Center - and it's easy to understand why. Despite somewhat uneven food and a few service lags, the atmosphere at Ten Oaks is cheery, with the vibe of a family-friendly house party. Scene & Decor On a recent Thursday night, just before seven, Ten Oaks Tavern was packed. Both the bar and dining room are on the small side, warm and outfitted with comfortably familiar Irish-themed artwork.
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FEATURES
By Knight-Ridder News Service | December 23, 1990
BRADENTON, Fla. -- By 1995, 50 percent of the shrimp we eat will be "farm raised," much of it in Third World countries where labor and land are cheap, according to a seafood sales manager."
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | March 4, 2014
In the world of Japanese steakhouses, showing off is everything. Cleavers are tossed, fires started, food thrown at the mouths of eager diners. It's not everyone's cup of tea, but we think all the drama and laughter make for a great time. At Lin's Hibachi, which opened in Havre de Grace in early February, the showmanship was on point, though service from the background crew - those not directly involved with the cooking - faltered occasionally. But thanks to food that was both nicely cooked and delivered with a laugh, dinner at Lin's was a satisfying blast.
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | October 17, 1990
Mary Holsclaw, of Abingdon, sent us this tasty recipe for shrimp in garlic sauce. The recipe is for Paul Addicks, of Baltimore. We served our shrimp in four individual tart-pans.Garlic Shrimp1/4 pound butter1 cup white wine1 teaspoon garlic powder (not garlic salt)1 pound medium-sized shrimp, shelled and deveinedBreadcrumbsSlowly melt butter in a large fry pan or wok. Add white wine. Stir in garlic powder. Add shrimp and simmer for five minutes. Put in a baking dish and sprinkle with breadcrumbs.
ENTERTAINMENT
By Julie Rothman, Special to The Baltimore Sun | April 28, 2010
Linda Ratarsky from Knoxville, Tenn., was looking for the recipe for the tomato dill soup with shrimp that she so enjoyed at Puleo's Grill in Knoxville. Unfortunately, I had no luck getting the specific recipe she wanted, however an Internet search turned up a soup that sounded pretty close to what Ratarsky described. This recipe comes from Oprah.com and was adapted from a recipe from Art Smith's "Kitchen Life" cookbook. I made the simple substitution of fresh dill for the marjoram that was in the original recipe since that was the flavor combination that Ratarsky said she liked so much in the restaurant soup.
NEWS
By JOE GRAY.. and JOE GRAY..,CHICAGO TRIBUNE | January 11, 2006
This menu is inspired by Japanese flavors, but with no delusions that it's authentic. You can try sake (chilled) with this dish or a crisp white wine or a refreshing, clean-tasting beer. Tips For the soup, dissolve soybean paste in boiling water and add dried seaweed. Substitute brown rice to make this healthful meal even more so. Joe Gray writes for the Chicago Tribune, which provided the recipe and analysis. Menu suggestion Miso soup with seaweed Shrimp with mushrooms and pea pods Steamed white rice Mochi-green-tea ice cream Shrimp With Mushrooms and Pea Pods Makes 4 servings 3 tablespoons canola oil (divided use)
NEWS
By LIZ ATWOOD and LIZ ATWOOD,SUN REPORTER | January 18, 2006
Shrimp can be dressed up as a cocktail dangling seductively from the edge of a crystal bowl or made into a quick, casual meal with a coating of batter and a plunge in the deep fryer. Shrimp come in a variety of sizes and colors. The kind of dish you're going to make will determine the kind of shrimp you buy. Shrimp are typically sold by count or number per pound. The higher the count, the smaller the shrimp. Extra-large shrimp, 16 to 20 per pound, are the ones you'd like to feature in a shrimp cocktail.
NEWS
By Donna Pierce and Donna Pierce,Chicago Tribune | July 9, 2008
Should you decide to forgo the bread in this shrimp-salad sandwich, you'll be just as satisfied with this recipe as a main-course salad. I know this because I've become addicted to the salad since I first happened on the combination of sweet shrimp, spicy sausage and soft bitter greens about two months ago. The sandwich idea came about recently, after my friend began to reminiscence about France's Provence region and our first introduction to the delicious...
NEWS
By Renee Enna | March 7, 2007
Frozen, cooked shrimp is great for so many reasons. The hurried cook will love that it's so quick to prepare; the style-conscious cook will like the elegant note it adds to dishes; the health-conscious cook will appreciate a nutrition profile as high as its calorie content is low. Here we're teaming shrimp with star anise, an evocative spice that is sold in specialty markets and many supermarkets. Typically this star-shaped spice is sold whole, so you'll need to grind it in a clean coffee grinder or with a mortar and pestle.
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | February 18, 2014
Glyndon Grill is all about casual comfort. But don't confuse that with being sloppy. The restaurant, which opened in October in the Butler Road space formerly occupied by Mia Carolina, feels upscale but it lacks the pretension that "upscale" sometimes involves. With friendly service and a kitchen turning out familiar and mostly well-executed comfort food, Glyndon Grill has already become a popular neighborhood spot. Scene & Decor The town of Glyndon is charming, historic and horsey, and Glyndon Grill fits right in. Though the space is newly renovated, horse country signage and historic photos capture the essence of the village.
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | February 12, 2013
Hotel restaurants often get a bad rap. Many are known for boring decor, pricey food and lackadaisical service. FountainSide at the Doubletree by Hilton in Pikesville fits some of those descriptions - but the service is anything but lazy. The restaurant and its lounge occupy a large space on the Reisterstown Road side of the Doubletree. We entered through the lobby, finding the space fairly easily, despite the lack of clear signage. Later we realized that the hotel's side door was actually more convenient to the restaurant, but first-time visitors would have trouble finding that entrance.
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | January 8, 2013
In Greek, "Yasou" means "health to you. " It's used as a greeting and a toast, like "Cheers!" At Yasou Greek Bistro, there's plenty of reason to toast. With simple, nicely cooked takes on Greek specialties and friendly service, the busy Hunt Valley restaurant is a good choice for diners in search of top-notch Greek food without the drive to Greektown. Yasou occupies a small space in a shopping center on York Road, where Cockeysville meets Hunt Valley. Inside, clean white paint and shiny tables give the year-old restaurant a brand-new feeling.
EXPLORE
January 3, 2013
The Harford County Sheriff's Office and Maryland State Police report: Aberdeen Matthew Smothers, 42, of the 200 block of Mayberry Drive, was charged Thursday with second-degree assault. A door was stolen from a construction site Wednesday in the 1500 block of Carsins Run Road. A generator was stolen from a garage Wednesday in the 1100 block of Montreal Drive. A shed was vandalized Monday in the 3400 block of Nova Scotia Road. Aberdeen police report: A cab driver was robbed Monday by two men and a woman she picked up in the Riverside area and drove to the 400 block of Washington Street.
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | December 18, 2012
The third time is the charm - at least that's what fans of Saigon Remembered are hoping. Originally located on Belair Road, then on York Road in Govans, Saigon Remembered closed its doors in 2011. But the restaurant reopened last month in the CranbrookShopping Center in Cockeysville, with the same friendly service and careful interpretations of Vietnamese specialties that fans will remember. Vegetarian-friendly and healthful, Vietnamesefoodrelies on fresh herbs and vegetables for flavor.
EXPLORE
By Diane Pajak | August 27, 2012
Chef Celeste Gebler reflects: Earlier in my career … when I had to cook for myself … I created this dish because it only used one pan and it incorporated all of the basic food groups in one meal. Back then all I could afford was chicken, so that is really how it was born. At Luna Bella we use shrimp and scallops because this dish works well with any protein. We believe you eat with your eyes first, and this dish is visually beautiful. Shrimp and Scallop Rose Marie Ingredients: - 3 U10-15 shrimp, peeled and deveined - 2 U10 sea scallops dry packed (not packed in water)
NEWS
By Carol Mighton Haddix and Carol Mighton Haddix,Tribune Newspapers | April 29, 2009
A bag of shrimp in the freezer is like a helping hand. It's a great backup for those nights when you just can't make it to the store to pick up dinner. The shrimp thaws quickly in a bowl of cold water. And with a bit of seasoning and a quick saute, it's versatile enough to go over rice, pasta or couscous to make a filling entree. If you have time and think of it, marinate the raw shrimp in spices before you leave for work. Or just let them marinate for 15 minutes. Either way, the warm North African spices in this recipe create a flavorful, spicy match for the shrimp.
FEATURES
By Joanne E. Morvay | September 13, 2000
Item: Mrs. Paul's Meal in Minutes What you get: About 2 1/2 servings Cost: About $6 Nutritional content (1 1/2 cup serving): 180 calories; 1 gram fat; 0 grams saturated fat; 550 milligrams sodium Preparation time: 5 to 8 minutes microwave, 12 to 16 minutes stove top Review: Mrs. Paul's has two new meal kits: Shrimp Linguine and a similar shrimp stir-fry. We tried the linguine, which included vegetables and a scampi seasoning. On a positive note: The linguine defrosted easily and held its shape well.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | May 24, 2012
The weekend is so close you can taste it. If you're headed east to the Atlantic, take a look at our guide to 100 Best Beach Eats , which covers Ocean City, West Ocean City and Delaware towns stretching from Fenwick Island to Lewes. It might be hard to get to on a busy weekend, when the Ocean Gateway (Route 50) is bumper to bumper, but sometime this summer make sure you stop by the Shrimp Boat on Stephen Decatur Highway. This 23-year-old roadside shack is the real deal, where the locals have always come to buy fresh seafood and steamed-while-you-wait shrimp.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | May 8, 2012
Bubba Gump Shrimp Co. is now open at Harborplace. The restaurant and market takes over the old Phillips anchor space. The restaurant will be open seven days a week for lunch and dinner. The restaurant is owned by Houston-based Landry's Inc, which refers to itself as "America's biggest dining, hospitality and entertainment company. " Their holdings include casinos, resorts, hotels and such formerly independently owned restaurants groups as McCormick & Schmick's and Morton's the Steakhouse.
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