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 ...

Olivia's in Gettysburg stopped by FOX43 to make a Cajun seafood dish to warm you up as the weather gets colder.

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Shrimp plays double duty in this easy congee recipe. The shells add tons of flavor to the broth used to cook the rice, and ...

1. Peel the shrimp and place the shells in a large saucepan. Add 6 cups of the water and turn the heat to high. Bring to a boil, lower the heat, and simmer for 15 minutes. Set a fine-mesh strainer ...

Pascal's Manale in made New Orleans barbecue shrimp famous in the 1950s. It's still served today and is easy enough to make ...

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 ...

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 ...