Quantum Relativity Recipes
Killer Shrimp
by Mark Lawrence

Neural Networks


Physical Units
Space-Time Part I:
  Curved Space-Time
Space-Time Part II:
  Black Holes





Meat Marinades
BBQ Pork
Al Pastor
Frijoles: Refried Beans
Veggie Fajitas Tacos
Shrimp Tacos
Shrimp Burritos
Shrimp Enchiladas
Spanish Rice
Taco Salad

Calzone or Pizza

Korma Chicken
Kung Pao Shrimp
Thai Chicken and Bamboo
Thai Curry

Killer Shrimp
Louisiana BBQ Shrimp
Seafood Chowder
Grilled Salted Garlic Shrimp
Spicy Tuna Herb Salad
Blackened Tuna

Beef or Chicken Stroganoff
Wisconsin Bratwurst
Hearts & Gizzards
Chili Cheese Fries
Cole Slaw
Soup with Dumplings
Garlic Cheese Sauce
Hot Garlic Butter
Leg of Lamb
Vegan Gravy
Baked Chicken
Wisconsin Beer Battered

Chocolate Fruit & Nut Pie
Vanilla Almond Berry Crisp
Chocolate Truffles
Sour Cream Cookies
Chocolate Cream Angel Cake
Sour Cream Pound Cake
Cream Cheese Pound Cake
German Chocolate Pound Cake
Rice Pudding
Quick Chocolate Sauce
Chocolate Chip Cookies
Quick Chocolate Pie


Home Made Dog Food
Ant Killer

I recommend FireFox

Killer Shrimp is a restaurent on Washington Bl in Marina Del Rey, Los Angeles, California. They make the best shrimp in the world. It's quite spicy. You eat outside on the deck, just at sunset in the ocean breeze. "I love LA in the fall, when the sky turns colors and the birds fall from the trees." Here's the recipe:

2 tbl rosemary
5 cloves garlic, minced
1 tsp ground black pepper
1 tsp crushed red pepper flakes
1 tsp celery seed
1/2 tsp fennel seed
1 cup white wine
2 quartschicken broth
8 oz clam juice
6 tbl tomato paste
1 cup butter
2 lbs shrimp or prawns, tails on

  1. Combine rosemary, fennel. Lightly chop the spices with a chef's knife. In the end there should still be recognizable pieces of the rosemary, etc.

  2. Place all ingredients except wine and shrimo in a large pot. Simmer covered for about an hour.

  3. Add wine. Continue to simmer covered for a total cooking time of no more than 2 hours.

  4. Just before serving, add raw shrimp. Simmer until shrimp is done, about 2 to 3 minutes.

Serve in large bowls, each person gets a lot of broth. Eaten with fingers. Wear bibs. Serve with french bread for dipping in broth.

To mince the garlic: place the garlic cloves on a cutting board, and place the flat of a large chef's knife on a clove, then hit the other side with your fist. Peal the clove (it will be easy now). Place the pealed cloves near each other on the cutting board, hold the tip of the chef's knife on the board with one hand about 3" away from the cloves, and rock the blade up and down repeatedly. The edge of the knife is always touching the cutting board, you can't possibly get cut. [an error occurred while processing this directive]