CALIFORNIA | LOCAL
March 10, 2000 |
Prompted by a legal settlement, the U.S. Fish and Wildlife Service has proposed designating 36,501 acres in Southern California--including parkland in Orange County--as "critical habitat" for the endangered San Diego fairy shrimp. Activists and officials agree that the tiny crustacean, once common in the Southland, has been driven to the brink of extinction by development.
September 24, 1994
Is it any wonder that "Forrest Gump's" Bubba Gump Shrimp Co. was such a moneymaker? They were harvesting cooked shrimp! Ahh, Hollywood! DONALD M. DAVIS Yucca Valley
January 1, 2004 |
Shrimpers in the southern United States asked the Bush administration to slap duties on shrimp shipments from China, Vietnam, Ecuador, Brazil, India and Thailand to stem cheap imports of the shellfish. The Southern Shrimp Alliance sent petitions to the Commerce Department and the International Trade Commission asking that conditions of fair trade be restored by imposing anti-dumping duties on the shrimp imports from the six countries.
April 27, 2013 |
The cooking of the South has never quite caught on in Southern California. But lately we've lucked into a few newish places with a distinctly Southern bent mixing it up with the usual California/Mediterranean fare. Biscuits lead the way, but you can also find Lowcountry shrimp boil riding shotgun with venison carpaccio, and pork ribs with potato salad on the same menu as grilled octopus with preserved lemon. The Hart & the Hunter Brian Dunsmoor and Kris Tominaga, executive chefs and proprietors, once pop-up auteurs, have grown into this permanent space in the raffish Palihotel.
January 15, 2003 |
Dear SOS: I would love the recipe for "drunken shrimp" from the Gumbo Pot at the Farmers Market on 3rd Street. They always warn you that "it's the hottest thing on the menu" and I agree! Patti Astor Hollywood Dear Patti: Gumbo Pot owner Charles Myers and chef Clinton Thompson sent us the recipe. The spicy and flavorful beer broth makes a delicious sauce for shrimp. Serve this over rice or on its own with a crusty loaf of bread. Drunken shrimp Total time: 30 minutes Servings: 4 to 6 3 (12-ounce)
December 22, 2011
Sweet rice Total time: 55 minutes, plus soaking time Servings: 6 Note: My grandma uses Sho-Chiku-Bai brand sweet rice. The rice, light soy sauce, lop cheong and dried black mushrooms are available at Chinese markets. 3 cups sweet rice 6 dried black mushrooms 2 ounces dried shrimp 6 cups boiling water, plus extra for rinsing and soaking the rice, mushrooms and shrimp 1 tablespoon vegetable or peanut oil 3 cloves garlic, minced 3 Chinese-style sausages (lop cheong)
November 16, 1988 |
There were so many attorneys assembled for the 26th annual Blackstone Ball at the Sheraton Harbor Island Hotel on Saturday that the cocktail-hour catering contract specified 11,000 large shrimp to be served from carved-ice clam shells displayed on five separate buffets. That's a lot of shrimp, but, then, there were a lot of lawyers at "Night at the Copa."
July 15, 2010 |
It's been either muggy and sticky hot, or now just plain hot, and a girl gets thirsty. Come early evening, I'm ready for an apéritif, and this Spanish rosé has become a favorite. Dry and crisp, the Muga rosado carries a scent of wild strawberries and tastes a bit like that too. Graceful and nuanced, this rosé is still gutsy enough to pair with bold flavors. I've enjoyed it with gazpacho, shrimp in achiote sauce and grilled quail. It's great with guacamole and corn or tortilla soup too. Just what you want in a basic summer wine: versatility.