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shrimp

shrimp

shrimp Sentence Examples

  • Oysters, clams, and shrimp abound along the coast, and there are more than 500 species of mollusks in the state.

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  • You'll be propped on your backside eating shrimp and steak.

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  • Oysters, crabs, shrimp and terrapins are also abundant here, and in the inland streams are some pike, perch, trout and catfish.

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  • Oysters, crabs, shrimp and terrapins are also abundant here, and in the inland streams are some pike, perch, trout and catfish.

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  • Ephippodonta; commensal with shrimp Axius.

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  • The common shrimp is found abundantly on the coasts of the British Islands, in shallow water wherever the bottom is sandy.

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  • The shrimp fishery, too, grew during the same period.

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  • On many parts of the coast the shrimp fishery is of considerable importance.

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  • The name of "pink shrimp" is given to Pandalus montagui or annulicornis, which turns red on boiling and which resembles in form the larger "prawns," having a long rostrum or beak, saw-edged above and below.

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  • around its peninsula, and bordered by an automobile drive; along the beach are some attractive residences, hotels and boarding houses, and several sanatoriums. The city's principal industries are the canning of oysters, shrimp, fish, figs and vegetables, and the manufacture of fertilizers and flour.

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  • Buffalo-fish, paddle-fish, cat-fish, drum, crappie, black bass, rock bass, German carp, sturgeon, pike, perch, eels, suckers and shrimp inhabit the waters of the Mississippi and its tributaries, and oysters, shrimp, trout, Spanish mackerel, channel bass, black bass, sheepshead, mullet, croakers, pompano, pin-fish, blue-fish, flounders, crabs and terrapin are obtained from the Mississippi Sound and the rivers flowing into it.

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  • scrob; the root, which is also seen in "shrimp" and "shrivel," means to contract.

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  • Amid forced conversation, the group plodded their way through shrimp, chicken, and enchiladas to dessert—fried ice cream—but if the Deans thought this final outing would be a celebration, they were mistaken.

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  • The large amount of salt in the water makes both fauna and flora of the lake scanty; there are a few algae, the larvae of an Ephydra and of a Tipula fly, specimens of what seems to be Corixa decolor, and in great quantities, so as to tint the surface of the water, the brine shrimp, Artemia salina (or gracilis or fertilis), notable biologically for the rarity of males, for the high degree of parthenogenesis and for apparent interchangeableness with the Branchipus.

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  • ($12,940); shrimp, 306,500 lb ($ 12,452); terrapin, 27,521 lb ($5,580); mullet, 138,000 lb ($3782); jewfish, 79,500 lb ($373 8); channel bass, 102,000 lb ($355 0); squeteague, 85,700 lb ($3 0 59); shark, 90,000 lb ($1800).

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  • The restaurant's choices include steak, shrimp, chicken and vegetarian entrees.

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  • The fixed price menus offer a buffet of side dishes, including salads, assorted appetizers, black beans and rice, and peel and eat shrimp.

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  • A children's menu featuring chicken strips, macaroni and cheese or a shrimp basket is offered daily.

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  • Current methods of modern industrial shrimp aquaculture are in serious need of reform.

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  • Guests can order a filet mignon, sauteed salmon, prime strip steak, prime rib, shrimp scampi and sesame seared tuna.

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  • You can order a variety of main dishes, including shrimp, fish, steak, chicken and lamb as well as a varied menu of seasonal vegetables.

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  • Menu items include tandoori chicken, fish and shrimp, lamb dishes, seafood dishes, vegetarian items, basmati rice-based specials and chef's specials like paneer shahi korma chicken or lamb bhuna.

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  • They serve tapas and specialty drinks, with a menu that includes small plates of shrimp cocktail, fried shrimp and egg rolls, as well as soups.

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  • Outside of steak, menu items include chicken, shrimp and salad.

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  • Shrimp are abundant; the shrimp fishers are Chinese and fourfifths of the catch is exported to China.

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  • When boiled, the body becomes of a brownish colour and on this account the species is sometimes termed the "brown shrimp."

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  • Amid forced conversation, the group plodded their way through shrimp, chicken, and enchiladas to dessert—fried ice cream—but if the Deans thought this final outing would be a celebration, they were mistaken.

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  • You'll be propped on your backside eating shrimp and steak.

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  • Tropical shrimp are produced either by industrial trawling in the wild or by intensive aquaculture.

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  • aquaculture ponds, which are usually filled with shrimp or fish.

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  • Potted shrimp hadn't been messed up with wasabi dressing or served on a tower of wilted bok choy.

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  • Their land remained too acid for rice, and shrimp catches declined as the water became less brackish.

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  • brine shrimp embryo also requires less energy to break through a hatching membrane than a thick outer shell.

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  • brine shrimp nauplii take a look at your fry.

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  • baby brine shrimp would also be a welcome addition.

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  • After about three weeks or so, the fry can be weaned onto frozen adult brine shrimp and crushed flake food.

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  • brine shrimp that sea monkeys really are.

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  • These can be easily raised in newly hatched brine shrimp, powdered flake, and small daphnia and other pond foods.

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  • This inspirational list of amazing sea monkey facts will help you love the brine shrimp that sea monkeys really are.

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  • Feedings should include live brine shrimp, frozen food, algae and the traditional flakes.

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  • frozen brine shrimp is a decent substitute for the live version.

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  • live brine shrimp are fed spirulina prior to cryogenic freezing.

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  • brine shrimp nauplii take a look at your fry.

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  • baby brine shrimp would also be a welcome addition.

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  • After about three weeks or so, the fry can be weaned onto frozen adult brine shrimp and crushed flake food.

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  • Catching hermit crabs, watching bright red sticky beadlet anemones catch a passing shrimp, watching the slippery butterfish vanish beneath a rock.

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  • A convention of baseball has the shrimp entrees chowders.

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  • An atomic level are only six to competea decade shrimp entrees chowders.

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  • The occasional sandy bays are home to nudibranchs, flatworms, shrimp gobies and other macro critters.

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  • cucumber sandwiches using the shrimp instead of butter.

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  • An atomic level are only six to competea decade shrimp entrees chowders.

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  • In the Philippines, Oxfam is working with fishing communities whose livelihoods have been destroyed by intensive shrimp farming.

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  • Other rewards for a shrimp fisherman provided by lutz's who pays it.

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  • freshwater shrimp can only live in fairly clean water with lots of oxygen.

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  • Look carefully, because a galaxy of creatures can be seen here including frogfish and harlequin shrimp.

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  • The fish utilize food sources naturally present in the waters, including freshwater shrimp, benthic invertebrates, snails and insects.

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  • jumbo shrimp at El Arish around midnight.

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  • The remaining top cultured species include kelp, oysters, shrimp and salmon.

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  • mango salad, pungent shrimp paste; delicious.

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  • Remove the shrimp from the bag and discard the marinade.

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  • mysid shrimp.

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  • naupliusyou've fed some brine shrimp nauplii take a look at your fry.

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  • naupliusyou've fed some brine shrimp nauplii take a look at your fry.

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  • Children will love feeding the pelican with the beautifully made plush sea creatures including a shrimp, octopus, crab and fish.

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  • It's displays include shrimp, sharks, octopus, eels, rays and seals - with an Amazonian display including the deadly piranha.

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  • Try it with one of the following; warm jasmine rice salad with shrimp and Thai herbs or pork chops with spicy citrus marinade.

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  • Barrel and tube sponges, sea urchins, spiny lobsters, coral shrimp and crabs are also widely present.

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  • The ocean is awash with sound, as dolphins, whales and even snapping shrimp all join in the chorus.

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  • We returned from a dinner of jumbo shrimp at El Arish around midnight.

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  • frozen brine shrimp is a decent substitute for the live version.

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  • The common brown shrimp, Crangon crangon, can be found by sifting through the top layer of sand with a flat fronted net.

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  • shrimp nauplii take a look at your fry.

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  • shrimp entrees chowders.

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  • shrimp tempura with creamy spicy sauce 7.50.

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  • shrimp aquaculture are in serious need of reform.

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  • shrimp farming is now in Asia.

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  • The brine shrimp embryo also requires less energy to break through a hatching membrane than a thick outer shell.

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  • freshwater shrimp can only live in fairly clean water with lots of oxygen.

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  • There were small rock pools teeming with algae and fairy shrimp.

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  • I have mastered everything from lentil spinach soup to shrimp salad!

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  • steamed shrimp dumplings, barbecued pork buns and deep-fried spring rolls.

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  • He's having sumptuous, juicy shrimp tacos made with shrimps just dropped off by the sun-beaten fisherman, I'm having jack cheese.

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  • I got my latest fix at Santa Fe, a New Mexican restaurant on East Street where I finally had those shrimp tacos!

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  • Lots of Mexican specialities, shrimp and of course lobster in many forms including soft tacos (very yum ).

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  • I got my latest fix at Santa Fe, a New Mexican restaurant on East Street where I finally had those shrimp tacos!

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  • Other tempting fare includes taramasalata, potted shrimp, smoked cheese, pickled herring, home-made soup and much, much more.

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  • In the beautiful blue bowl came rock shrimp tempura with creamy spicy sauce 7.50.

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  • Juvenile fish, young crabs and hordes of shrimp scuttle in the flooding tide.

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  • Buffalo-fish, paddle-fish, cat-fish, drum, crappie, black bass, rock bass, German carp, sturgeon, pike, perch, eels, suckers and shrimp inhabit the waters of the Mississippi and its tributaries, and oysters, shrimp, trout, Spanish mackerel, channel bass, black bass, sheepshead, mullet, croakers, pompano, pin-fish, blue-fish, flounders, crabs and terrapin are obtained from the Mississippi Sound and the rivers flowing into it.

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  • The shrimp fishery, too, grew during the same period.

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  • Oysters, clams, and shrimp abound along the coast, and there are more than 500 species of mollusks in the state.

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  • SHRIMP, a name applied in general to the smaller crustacea of the order Macrura and in particular to an edible species found on the coasts of northern Europe (Crangon vulgaris).

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  • The common shrimp is found abundantly on the coasts of the British Islands, in shallow water wherever the bottom is sandy.

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  • On many parts of the coast the shrimp fishery is of considerable importance.

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  • When boiled, the body becomes of a brownish colour and on this account the species is sometimes termed the "brown shrimp."

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  • The name of "pink shrimp" is given to Pandalus montagui or annulicornis, which turns red on boiling and which resembles in form the larger "prawns," having a long rostrum or beak, saw-edged above and below.

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  • Ephippodonta; commensal with shrimp Axius.

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  • scrob; the root, which is also seen in "shrimp" and "shrivel," means to contract.

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  • around its peninsula, and bordered by an automobile drive; along the beach are some attractive residences, hotels and boarding houses, and several sanatoriums. The city's principal industries are the canning of oysters, shrimp, fish, figs and vegetables, and the manufacture of fertilizers and flour.

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  • Shrimp are abundant; the shrimp fishers are Chinese and fourfifths of the catch is exported to China.

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  • The large amount of salt in the water makes both fauna and flora of the lake scanty; there are a few algae, the larvae of an Ephydra and of a Tipula fly, specimens of what seems to be Corixa decolor, and in great quantities, so as to tint the surface of the water, the brine shrimp, Artemia salina (or gracilis or fertilis), notable biologically for the rarity of males, for the high degree of parthenogenesis and for apparent interchangeableness with the Branchipus.

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  • PRAWN, the name of an edible large shrimp-like crustacean in Great Britain usually applied to Leander serratus (see Shrimp).

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  • ($12,940); shrimp, 306,500 lb ($ 12,452); terrapin, 27,521 lb ($5,580); mullet, 138,000 lb ($3782); jewfish, 79,500 lb ($373 8); channel bass, 102,000 lb ($355 0); squeteague, 85,700 lb ($3 0 59); shark, 90,000 lb ($1800).

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  • Try it with one of the following; warm jasmine rice salad with shrimp and Thai herbs or pork chops with spicy citrus marinade.

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  • Barrel and tube sponges, sea urchins, spiny lobsters, coral shrimp and crabs are also widely present.

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  • The ocean is awash with sound, as dolphins, whales and even snapping shrimp all join in the chorus.

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  • The common brown shrimp, Crangon crangon, can be found by sifting through the top layer of sand with a flat fronted net.

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  • In the beautiful blue bowl came rock shrimp tempura with creamy spicy sauce 7.50.

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  • More than 70 per cent of shrimp farming is now in Asia.

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  • There were small rock pools teeming with algae and fairy shrimp.

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  • Brine Shrimp A X X X A X X X A X X Collected from FDA certified solar salt ponds.

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  • I have mastered everything from lentil spinach soup to shrimp salad !

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  • The classic dining experience is Dim Sum, intricate canapés of steamed shrimp dumplings, barbecued pork buns and deep-fried spring rolls.

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  • He 's having sumptuous, juicy shrimp tacos made with shrimps just dropped off by the sun-beaten fisherman, I 'm having jack cheese.

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  • I got my latest fix at Santa Fe, a New Mexican restaurant on East Street where I finally had those shrimp tacos !

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    0
  • Lots of Mexican specialities, shrimp and of course lobster in many forms including soft tacos (very yum).

    0
    0
  • Other tempting fare includes taramasalata, potted shrimp, smoked cheese, pickled herring, home-made soup and much, much more.

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  • Juvenile fish, young crabs and hordes of shrimp scuttle in the flooding tide.

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  • I am also looking for shrimp, hermit crabs and possibly turbo snails.

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  • Try the spicy shrimp with noodles and bean sprouts; curried squid or vegetables; or grilled salmon in turmeric ginger sauce.

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  • Individual servings include Chicken Egg Rolls, Pork and Shrimp Fried Rice, Chicken Fried Rice, Oriental Beef and Peppers, and Sweet and Sour Chicken Egg Rolls.

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  • Vegetables like cucumbers, carrots and onions are popular items as well as crab meat, shrimp and even hamburger.

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  • These treats are served in bamboo baskets and consist of 3-4 pieces of steamed meat, shrimp, buns, egg rolls, or pork.

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  • In the meantime, revel in the glory of gumbo with andouille sausage, chicken and shrimp, served over mounds of white fluffy rice.

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  • A staple of Louisiana cooking, crab Creole shrimp is a delightful dinner and very easy to make.

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  • Creole cooking also tends to be a bit spicy, so when cooking crab Creole shrimp, you will need cayenne pepper.

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  • This is a basic Creole sauce that you can use when cooking crab Creole shrimp or any other Creole style food.

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  • While the sauce is simmering, sauté the shrimp in 3 ounces of butter with salt, pepper, and cayenne pepper.

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  • After the sauce has simmered for an hour, add the shrimp and crab to the sauce.

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  • Fried green tomatoes can be served as an appetizer, a side dish with a beef, chicken or shrimp entree, or in a fried green tomato and bacon sandwich.This recipe will make a family size serving of fried green tomatoes.

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  • Shrimp and broccoli make a colorful addition to your Mothers Day dinner table.

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  • This recipe calls for frozen shrimp, which means you can have this on the table in under half an hour.

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  • Thaw shrimp by placing it in a colander that has been lined with a paper towel, then place the colander in a large bowl to catch the drippings.

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  • Put the shrimp in the fridge for four to six hours to thaw completely.

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  • Once thawed, de-vein shrimp and set aside so they can come to room temperature.

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  • Add in shrimp and cook just long enough to heat - you don't want to overcook them!

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  • Heap pasta into bowls, then place a large scoopful of broccoli, shrimp, and pan juices over the top.

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  • Let simmer for five minutes or until the shrimp are cooked through.

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  • Garnish a seafood soup with a whole shrimp, crab claw, grilled scallop, or other attractive piece of seafood.

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  • Areas bordering water naturally lend themselves to ocean foods like halibut, shrimp and octopus.

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  • Similar to Cajun style shrimp gumbo, one recipe may be loaded with shrimp and seafood while another has chicken and rabbit.

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  • Tempura shrimp is a favorite dish among Japanese of all ages.

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  • Prawns are similar to shrimp, but usually larger.

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  • Make the batter right before you plan to fry the shrimp.

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  • With a long pair of wooden chopsticks, dip each piece of shrimp into the batter to coat it.

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  • Add the shrimp to the oil and let it cook until a light golden brown.

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  • You may fry three or four shrimp at the same time, depending on how large your pan is.

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  • Lift each brown piece of shrimp out of the pan with the chopsticks.

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  • Although tendon, a popular dish in Japan, is simply a fried piece of shrimp or fried prawn served over a bowl of hot steamed rice, seldom is tempura shrimp eaten without vegetables to accompany it.

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  • Simply dip the shrimp into the sauce with a pair of chopsticks and enjoy.

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  • Other basic ingredients are garlic, chilies, lime juice, lemongrass, fresh coriander leaf, fermented fish sauce, or shrimp paste, which adds a salty flavor.

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  • Shrimp and Grits Kids specializes in hand-smocked items for both genders.

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  • The Crab Short Set from Shrimp and Grits is perfect play wear for a barbeque or picnic.

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  • Seafood Shack: Reminiscent of the small dives situated near many beaches, this restaurant serves fish sandwiches, fried shrimp and soup.

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  • Favorites include fresh Alaskan salmon, Alaskan king crab, shrimp, and lobster.

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  • Work on a boat: If you work on a fish or shrimp boat, you probably spend more time wet than dry.

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  • Kemah Boardwalk's restaurants offer guests a variety of fine foods from shrimp and pizza to sushi and steaks.

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  • All three of these white wines are a perfect match for many of the region's seafood offerings, such as crab, shrimp, or halibut.

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  • The child should avoid eating foods that might cross-react with foods that the child is allergic to, for example, if the child is allergic to shrimp, the child may also be allergic to crab or lobster.

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  • Salmonella is found in egg yolks from infected chickens, raw and undercooked poultry and other meats, dairy products, fish, shrimp, and many other foods.

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  • Basic recipes for stuffed mushrooms use breadcrumbs, but who says that you can't use sausage, crab, or shrimp to stuff your mushrooms?

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  • Salmon, pollock, catfish, and shrimp are among the recommended choices.

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  • The lobster, a crazy fish whose tail was the tie on the pant, and shrimp prints were all immediately featured in Elle and Latina.

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  • Krill oil contains astaxanthin, a red pigment found in shrimp, krill, lobster and other marine livestock.

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  • A blend of coconut flour and sweet rice flour can make a scrumptious coating for coconut shrimp.

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  • A typical day might be an omelet and bacon for breakfast, a large salad with grilled shrimp for lunch, and a steak with vegetables and sugar-free gelatin for dessert.

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  • With recipes such as Baja Shrimp, Grecian Mushrooms, and French Apple Cake, your taste buds will be delighted and thankful.

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  • You'll eat normal-size helpings of great foods, like chicken, beef, fish, and shrimp.

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  • One of the best sources of protein, shrimp is a great fat burner.

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  • An average portion of shrimp has more than 15 grams of protein and no carbs (as is true for most meats).

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  • Shrimp also can be cooked in such a variety of ways that it can become a dietary staple.

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  • The example given on the Weight Watchers site, for example, compares four ravioli with marinara sauce to a plate full of whole wheat pasta, shrimp, broccoli, tomatoes, and marinara sauce--both equal 10 points.

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  • This will keep it flat on the grill and prevent it from curling up like shrimp.

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  • Make sure to find some special glassware to serve your shrimp cocktail in - as mentioned above, the nicer the serving-ware, the more elegant your dish will look.

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  • For a personal dish, serve each of your guests their own small shrimp cocktail in tiny specialty glasses, which you can find at your local bar supply shop or import store.

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  • If you're looking for shrimp marinades for grilling, you've come to the right place!

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  • There are countless recipes for marinated shrimp, and you and your dinner guests will be very pleased with the outcome.

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  • Marinated shrimp is a real treat, especially when you're grilling outside for a picnic.

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  • Just toss your marinade and shrimp in a sealed plastic container, giving it a toss every once in a while to make sure everything's evenly covered.

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  • Shrimp is always a favorite thing to throw on the grill.

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  • A lot of people are intimidated by the idea of shrimp, for fear that they will ruin their expensive seafood.

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  • Shrimp is actually very easy to cook, with the primary caveat being that you don't want to overcook it.

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  • The key to cooking shrimp, on a grill or otherwise, is to pull it off the heat as soon as it turns opaque.

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  • It literally only takes two or three minutes to cook shrimp.

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  • If you're just starting out, try cooking a single shrimp before the others to figure out exactly how long to cook them.

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  • Add shrimp to the marinade, allowing to sit for at least one hour (preferably four or five!).

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  • Slide shrimp onto skewers, making sure to keep their round shape by poking first near the tail, and then near the head to make a "C" shape.

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  • Cook shrimp on grill until the shrimp just begin to look opaque, about three minutes depending on how hot your grill is.

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  • A bit of tang and heat go well together, especially when combined with shrimp's delicate texture.

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  • Add shrimp to the marinade, allowing to sit for half an hour to an hour.

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  • Slide shrimp onto skewers, making sure to keep their round shape by poking first near the tail, and then near the head to make a "C" shape.

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  • Cook shrimp on grill until they just turn opaque, about three minutes depending on how hot your grill is.

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  • These shrimp taste best when they've been left to sit for five minutes before serving.

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  • Anyone who has ever barbecued salmon steaks or shrimp knows the splendor of merging flavorful barbeque ingredients with delicate seafood.

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  • Tapas are finger foods, ranging from shrimp fritters to toothpick-skewered meat, olives and pearl onions.

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  • Mix the mango and the shrimp together in a bowl.

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  • Buffet items could include coconut shrimp, fruit salad, pasta salad, meat and cheese trays, etc. Drinks could echo the tropical theme with fruity punches and cool daiquiris.

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  • Try the following recipe idea for a twist on the basic shrimp cocktail.

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  • Tequila lime shrimp doesn't require much work and the end result is amazing.

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  • Marinate a pound of cooked shrimp in a half cup of tequila and a ¼ cup of fresh lime juice.

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  • Drain shrimp from marinade and plate like you would for shrimp cocktail.

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  • Pineapple and ham kebabs or coconut shrimp are good luau party food appetizers.

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  • Ebirah is a giant sea monster that looks like a shrimp.

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  • The restaurant serves a variety of beef, shrimp and chicken entrees.

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  • Dinner begins with an appetizer buffet; it moves onto the ship where you may choose chicken, beef, shrimp or vegetables.

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  • The lobster special is mixed with peppers, mushrooms and garlic while shrimp is prepared with brandy and brie.

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  • The restaurant also has a seafood salad with shrimp, calamari and other seafood mixed with fresh vegetables.

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  • Seafood lovers will also like the calamari stuffed with lobster, shrimp, scallops and fresh vegetables before being tossed with pasta and a red sauce.

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  • Lobster bisque, clam chowder, shrimp tamales and steamed clams with garlic and white wine are some of the more popular offerings.

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  • Try out entrees such as fish tacos, shrimp wraps, charbroiled white fish and crab salad.

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  • The sushi bar is open seven days a week with salmon rolls, shrimp tempura rolls and eel avocado available to diners.

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  • After enjoying clams or shrimp from the buffet, you can choose a slice of pecan pie or a lemon turnover.

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  • It also serves mussels, clams, shrimp, crab cakes, oysters, lobster, steaks, burgers, and more.

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  • Other healthy dishes include the sauteed shrimp salad, potato-crusted mahi and summer tomato appetizer with red wine vinaigrette and homemade garlic croutons.

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  • The seafood includes broiled and fried shrimp, salmon, crab cakes and lobster tails.

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  • Known primarily for its steaks and lobster, the restaurant also offers a seafood plate of the day, fried shrimp, tuna and salmon, multiple types of crab leg plates and a list of martinis and wines.

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  • But you also won't want to miss the entrees such as the ground lamb cooked with onions, or tandoori chicken breast and shrimp.

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  • For a good place to start, try the restaurant's recommendations, which include tandoori lamb and shrimp; tandoori boneless chicken and shrimp; and curry with hard-boiled eggs.

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  • Omnivores will enjoy the ground lamb on skewers, chicken with a flavorful spinach sauce and shrimp and potatoes in a spicy curry.

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  • If you don't know where to begin, sample the inviting house favorites such as calimari pakora (squid fried in a chick-pea batter); dal (lentils cooked with tomato and spices); and shrimp or chicken buna (cooked with onions, tomatoes and bell peppers).

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  • The menu includes veal scaloppini marsala, sausage cacciatore, shrimp scampi and broccoli and combination lamb and sausage.

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  • The menu includes chicken parm with ziti, butterfly shrimp and chicken limone.

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  • Seafood entrees range from grilled mahi mahi with wasabi sauce to linguine with shrimp, clams and a black bean sauce.

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  • Try the campfire fettuccine, a house specialty including andouille sausage, barbecue shrimp, grilled chicken, mushrooms, spinach and scallions in a red chili cream sauce.

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  • Elmo serves steaks, chops and a trademark shrimp cocktail with fresh horseradish cocktail sauce, in addition to vegetarian options and house-made desserts.

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  • Though chicken is the specialty on the menu, the restaurant also cooks up burgers, hot dogs, shrimp, and soups, so every appetite will be satisfied.

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  • Try the linguine paired with calamari gravy, or the gourmet shrimp and prosciutto pizza prepared in a genuine brick oven.

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  • Kids love the showmanship of the teppanyaki chefs, as they create smoking volcanoes, flip shrimp tail into their hats and expertly slice and dice ingredients.

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  • From fried green tomatoes to shrimp and grits, local ingredients are used whenever possible.

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  • Restaurants located all over the island prepare many species of fish, crab, lobster, shrimp, and shellfish using a diversity of techniques.

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  • Dive into a bucket of peel and eat shrimp, try a po' boy, or enjoy burgers and ribs.

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  • The menu features fish, clam, shrimp, scallops and chicken tender dinners.

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  • Fish fry, clam rolls, shrimp rolls and scallop rolls, hot dogs, hamburgers, steak sandwiches and chicken sandwiches are also on the menu.

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  • Dine off their menu featuring steak options such as ribeye, t-bone, and sirloin, plus chicken and shrimp or try their large buffet of vegetables, pasta, soup and dessert plus rotating meats and seafood items.

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  • The hot and sour seafood soup is chockfull of shrimp, squid, scallops, and mussels, flavored with lemon grass, lime leaves, and chile paste.

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  • Or if beef isn't your dish, sample the seafood including jumbo shrimp, pike, salmon, scallops or lobster, or the chicken breast or strips.

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  • Start with the shrimp rolls or crispy noodles and move on to the spicy lemon grass soup or green papaya salad.

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  • The seafood is cooked to perfection, especially the shrimp and squid.

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  • Guests have a wide variety of food from which to choose, including hibachi steak, filet mignon, herb crusted salmon, shrimp scampi and grilled pork chops.

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  • Selection of sushi includes trout, tuna, octopus, and sea urchin, as well as a variety of rolls that use ingredients like avocado, shrimp tempura, eel sauce and even raw filet mignon.

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  • A variety of sushi rolls are offered to visitors, including avocado or vegetable rolls, tempura appetizers, as well as sushi rolls that contain salmon, yellowtail fish, shrimp and fresh water eel.

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  • Begin your evening with a sampler platter appetizer, which includes "phyllo beggar's purses stuffed with duck confit," trout ravioli, spiced shrimp and garlic crab claws.

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  • A full children's menu including angel hair pasta, beef tips, and fried shrimp is also offered.

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  • Entrees such as filet mignon, grilled chicken breast and shrimp scampi are available for the less adventurous.

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  • The menu features roasted lemon sole, sugarcane-glazed shrimp, rotisserie chicken and filet mignon.

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  • Appetizers include sushi, vegetable egg rolls, dumplings, shrimp and scallops.

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  • Other entrees include grilled salmon, fish tacos, meatloaf, hand-breaded shrimp, country fried steak and chicken pasta.

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  • Other entrees include chicken fried steak, pulled pork, fried catfish and grilled salmon or shrimp.

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  • Tasty seafood offerings include crab wonton and skewered shrimp.

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  • Roe also serves items such as fillet mignon, teriyaki chicken and shrimp scampi.

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  • Add a side of rice or noodles and choose from chicken, steak, salmon, unagi or shrimp tempura to accompany your rice or noodle bowls.

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  • Menu items include chicken, pork, halibut, tuna, shrimp, and swordfish gyros.

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  • Menu items include personalized meals with available kitchen ingredients, eggplant rollatini, calamari, baked clams, shrimp scampi and sesame seed tuna with ginger vinaigrette.

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  • There are pasta, veal, pork, lamb and poultry dishes, a children's menu and seafood dishes such as baked stuff shrimp and halibut steak.

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  • Traditional soups include the hot and sour shrimp soup and a milder chicken soup with coconut milk, galangal and lime juice.

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  • Signature entrees include the linguine with lobster, shrimp and clams, and the melt-in-your-mouth barbecue braised pork osso bucco.

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  • Pick grilled shrimp, pork, chicken or beef, served on a nest of rice vermicelli with peanut or fish sauce.

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  • Start with the summer spring rolls with shrimp and beef or the signature pho soup, made with local ingredients and herbs from the owner's garden.

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  • Entrée fondues feature beef, chicken, lobster, shrimp and scallops.

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  • Entrée fondues feature beef, shrimp, chicken or fish.

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  • The prices are moderate and the extensive menu is entirely wheat-free, though a server advises that a dish made with vegetarian shrimp does contain gluten.

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  • For dinner, enjoy filet of sole, filet mignon, sautéed shrimp or loin of lamb.

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  • Some excellent entrees are the squid and shrimp kebab, and the grilled codfish.

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  • Less adventurous diners can order familiar favorites such as buffalo chicken salad, shrimp penne or hamburgers.

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  • It is served alone and is also paired on the menu with shrimp scampi and a lobster tail.

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  • House specialties include tasty shrimp parmigiana and a decadent lobster roll, and a nice children's menu is available.

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  • The menu changes with the season, but almost always has a handful of staple dishes, like pan-roasted chicken, sweet corn risotto, salmon tartare and marinated grilled shrimp.

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  • Diners can either choose from a "raw bar" selection, which has uncooked dishes like shrimp cocktail, clams and oysters, or hot food menu with has a variety of seafood dishes.

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  • Some of these include a seafood quesadilla with shrimp, scallops, and crab-meat, grilled swordfish with wild mushrooms and a parmesan encrusted cod.

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  • Your menu choices include dishes like lamb bhoona, garlic herb salmon, shrimp madras and much more.

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  • The menu includes seafood items as well as beef, homemade desserts, a children's menu, and local staple shrimp and grits.

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  • It also includes ribs, chicken, lobster, salmon, shrimp, and salads.

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  • Unbelievably fresh and succulent, you must try the shrimp, the octopus salad or the grouper in a vinaigrette sauce.

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  • Saltgrass also offers classics such as pork chops, baby back ribs, chicken fried steak, fried shrimp, cheesesteak sandwiches and burgers.

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  • Some of the signature entrees include baby back ribs, mesquite grilled shrimp, fish tacos, grilled meatloaf and pan-seared tilapia.

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  • The house specialties include surf and turf, veal, and shrimp.

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  • A full selection of other dishes such as shrimp,chicken, steak, and pasta are available, all specially prepared and served with homemade sauces and fresh side dishes.

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  • Local favorites include chicken kadai, shrimp vindaloo, chicken biriyani and lamb curry.

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  • The menu offers numerous tandoori specialties, including chicken malai, tandoori jumbo shrimp and lamb boti kebab.

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  • Have your oysters raw, boiled, chargrilled or fried, along with shrimp, crab claws, catfish and crawfish.

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  • The menu offers a variety of appetizers like coconut shrimp, crab cakes, quesadillas and beef nachos, as well as sandwiches, burgers and salads.

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  • The restaurant also offers a raw bar featuring oysters and shrimp.

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  • The menu features a great selection of fresh fish, shrimp, scallop and steak entrees prepared simply.

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  • Another favorite is the seafood stuffed haddock, which has baby gulf shrimp and artichokes.

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  • Dinners include shrimp, chicken tenders and buffalo wings.

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  • Carne asada, fried shrimp, pizza, and fish tacos are popular items on the menu.

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  • The plantain baskets, which come stuffed with your choice of garlic shrimp or ground beef, are delicious, as is the black bean soup.

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  • The menu items include dishes such as fried shrimp, mozzarella sticks and onion rings.

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  • Entrees include seared sea scallops as well as hot and pungent shrimp in coconut milk.

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  • Enjoy fresh salads with homemade dressings, chicken, shrimp and lamb kabobs, seafood and spanakopita (a pie filled with spinach and feta cheese), just to name a few.

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  • The menu caters to hearty appetites with and long list of signature delicacies like chuletas (pork chops), pechuga de pollo (grilled chicken breast), camarones al ajillo (shrimp in garlic), and vaca frita (fried beef).

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  • The shrimp scampi pizza is one menu favorite as is the wasabi beef.

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  • Carnivores can relax, because alongside the "carrot loaf" and "tofu in oriental orange sauce," meaty delights such as steaks, chicken and shrimp are also on the menu.

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  • You can order a platter directly from the menu, such as fried shrimp and irloin, a cheeseburger, ribeye steak or grilled chicken.

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  • Signature dishes include the traditional zuppa di pesce with shrimp, clams, calamari, mussels and monkfish in a tomato, garlic and white wine broth.

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  • The menu features salads and wraps, sandwiches, baked lemon sole, shrimp jambalaya, baby back ribs, skirt steak, hamburgers and cheeseburgers.

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  • The menu features double cheeseburgers, quarter-pound burgers, regular burgers and cheeseburgers, grilled cheese, tuna on a bun, all beef franks and butterfly shrimp.

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  • For dinner, choose from filet mignon, porterhouse, strip steaks, rib-eye, prime rib and pork chops, as well as grilled chicken and fried, grilled or coconut shrimp.

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