Crudo e Nudo chef Brian Bornemann makes an aromatic shrimp stock to bolster the seafood flavor of pasta sauces, soups and more. But home cooks can also make this flavorful, shrimpy stock; simply ...

I've cooked a lot of shrimp in my life, and I'm here to tell you — peeling it is kind of a pain. So leaving the shell on is a cook's dream. But should you leave the shell on when you grill shrimp? The ...

Don't throw out your shrimp shells! They're full of flavor, and we put them to use by making a shrimp stock which becomes the sauce for our Spaghettini with Shrimp. US military strikes alleged 'drug ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. It’s all about the shrimp. Big shrimp are ...

Remember when Kenji published his article on how to grill perfect shrimp, in which he wrote that one of the best methods for ...

Shrimp shells don’t seem to get much respect. Consumers love convenience. That means shrimp shells are something to be avoided. Just look in the frozen-foods case at any market. Most of the shrimp is ...

Olive-brined shrimp and gin-spiked cocktail sauce are served up straight in this appetizer with a kick. Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has ...

You don’t have to choose between Manhattan and New England (or Southwestern or Peruvian or Ecuadorian) chowders. Make them all! Molly McArdle is Food & Wine's Updates Editor. She has written and ...

One of my favorite soups to order in town is shrimp and corn soup. When I got “Chef Celeste’s Louisiana Kitchen” cookbook by Celeste Gill, I turned to the first recipe, shrimp and corn soup, and I ...