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Shrimp

CALIFORNIA | LOCAL
July 18, 2011 | Los Angeles Times staff and wire reports
John Mosca, proprietor of a two-room roadhouse near New Orleans famed for its Italian-style garlicky shrimp, oysters, chicken and marinated crab dishes, has died. He was 86. Mosca died Wednesday at his home in suburban Harahan, said his daughter, Lisa Mosca. He had prostate cancer. His parents, Provino and Lisa Mosca, founded Mosca's restaurant in 1946 in the community of Avondale, about half an hour from downtown New Orleans on the west bank of the Mississippi River. They served platters heaped with food rather than individual plates.
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CALIFORNIA | LOCAL
March 10, 2000 | SEEMA MEHTA, TIMES STAFF WRITER
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.
HOME & GARDEN
April 20, 2013 | By Neal Broverman
From the well-lighted Argentine restaurant - my suggestion via Yelp - to the 70-degree night, all is well on this second date. As Dylan tactfully yanks shrimp from their shells, he tells me about his Japanese father, who strictly regulated all behavior in his mixed-race Kentucky home, from television viewing to bowel movements. How disturbing and interesting. Go on, I tell him with nods and eye contact. "We couldn't swear - ever," he says. "Not even d-a-m-n. " He still tries not to curse.
ENTERTAINMENT
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
FOOD
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)
BUSINESS
January 1, 2004 | From Reuters
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.
FOOD
August 4, 2004 | Cindy Dorn, Times Staff Writer
Though summer days are not exactly lazy anymore, life slowed down enough at our house recently to attempt a project in the kitchen that up until then we'd only talked about: taking my 12-year-old daughter Lily to the next level in her cooking. Figuratively speaking, she wanted to make the move from a prep cook to a sous chef. For quite awhile Lily has wanted to invite her two best pals, Elaine Ejigu and Elsie Taffere, over for a meal that she wanted to make herself, from beginning to end.
FOOD
May 19, 2012 | S. IRENE VIRBILA, RESTAURANT CRITIC
At Water Grill, the raw bar rules. Always has. And in downtown Los Angeles, Water Grill is an institution on the order of Tadich Grill in San Francisco (though not nearly as old). I don't know what it is about being away from home, but it seems to bring out a craving for seafood. Conventioneers and tourists staying in hotels downtown zero in on this long-established restaurant to slurp oysters, crack crab legs and generally make merry. The location in the 1922 PacMutual Building with its crenellated carved ceiling, richly textured marble walls and ornate brass doors is a big part of its appeal.
FOOD
July 15, 2010 | By S. Irene Virbila, Los Angeles Times
  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.
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