Shrimp Quotes (displaying: 1 - 18 of 18 quotes )
pulled into my convenient neighborhood fast food restaurant. I ordered shrimp salad, onion rings, and a beer. The shrimp were straight out of the freezer, the onion rings soggy. Looking around the place, though, I failed to spot a single customer banging on a tray or complaining to a waitress. So I shut up and finished my food. Expect nothing, get nothing.
The minute you land in New Orleans, something wet and dark leaps on you and starts humping you like a swamp dog in heat, and the only way to get that aspect of New Orleans off you is to eat it off. That means beignets and crayfish bisque and jambalaya, it means shrimp remoulade, pecan pie, and red beans with rice, it means elegant pompano au papillote, funky file z'herbes, and raw oysters by the dozen, it means grillades for breakfast, a po' boy with chowchow at bedtime, and tubs of gumbo in between. It is not unusual for a visitor to the city to gain fifteen pounds in a week--yet the alternative is a whole lot worse. If you don't eat day and night, if you don't constantly funnel the indigenous flavors into your bloodstream, then the mystery beast will go right on humping you, and you will feel its sordid presence rubbing against you long after you have left town. In fact, like any sex offender, it can leave permanent psychological scars.
Luxury cruises were designed to make something unbearable (a two week transatlantic crossing) seem bearable. There's no need to do it now, there are planes. You wouldn't take a vacation where you ride on a stage coach for two months but there's all-you-can-eat shrimp. You wouldn't take a vacation where you had an old-timey appendectomy without anesthesia while steel drums play. You might take a vacation while riding on a camel for two days IF they gave you those little animal towels wearing your sunglasses.
The banquet proceeded. The first course, a mince of olives, shrimp and onions baked in oyster shells with cheese and parsley was followed by a soup of tunny, cockles and winkles simmered in white wine with leeks and dill. Then, in order, came a service of broiled quail stuffed with morels, served on slices of good white bread, with side dishes of green peas; artichokes cooked in wine and butter, with a salad of garden greens; then tripes and sausages with pickled cabbage; then a noble saddle of venison glazed with cherry sauce and served with barley first simmered in broth, then fried with garlic and sage; then honey-cakes, nuts and oranges; and all the while the goblets flowed full with noble Voluspa and San Sue from Watershade, along with the tart green muscat wine of Dascinet.
For a moment, I wondered how different my life would have been had they been my parents, but I shook the thought away. I knew my father had done the best he could, and I had no regrets about the way I'd turned out. Regrets about the journey, maybe, but not the destination. Because however it had happened, I'd somehow ended up eating shrimp in a dingy downtown shack with a girl that I already knew I'd never forget.