Savor the flavor of the South with my quick & Easy Shrimp and Grits recipe! Creamy grits topped with succulent shrimp, bacon, ...

"Look for jumbo shrimp (about 20 count per pound) for this recipe. Fresh or frozen shrimp are fine. If you use frozen shrimp, ...

Once the ingredients are prepared, the onions and prawns take just a few minutes to cook. Lay each prawn on a cutting board, then cut off and discard the sharp spike at the tip of the head and ...

These recipes showcase the simpler Japanese style and the more-is-more American style of teriyaki. While a few offer the shortcut of using store-bought teriyaki sauce, making your own sauce is a quick ...

Hold the shrimp by the tail when “cracking” them ... All Stars and shared her philosophy to always cook with love. She believes food connects us all, and she strives to communicate this ...

Purchased raw, warm-water prawns are great for stir-frying, grilling and cooking on barbecues. To barbecue prawns, trim off the legs with scissors and make a slit along the back of the shell to de ...

I like to use head-on shrimp when they're available, because I love the presentation -- and I think they taste better! These require at least an hour of marinating time, but they cook in less than ...

If you are using peeled prawns, put the fish stock in a pan and warm. Put the olive oil, chopped vegetables and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook the ...

This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The ...

Steamed mussels with white wine and saffron make for an elegant entrée that comes together in just 10 minutes. The white wine ...

Most connoisseurs agree that the spinal cord or dark vein along the back of the prawn should be removed before cooking. With fresh prawns it is easy to pull the vein out from the tail end.