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 ...

This recipe is an homage to chef Kwame Onwuachi's mother, Jewel Robinson, and her version of peel-and-eat shrimp, as well as New Orleans-style barbecue shrimp. It contains two recipes within it that ...

INGREDIENTS: • 2 tablespoons extra virgin olive oil • 1 medium red onion, chopped • 1 medium fennel bulb, chopped • 1 medium carrot, chopped • 6 cloves fresh garlic, crushed • 2 1/2 pounds shrimp ...

Add the olive oil to a Dutch oven or large soup pot and heat over medium-high heat. Add the shrimp in a single layer and sprinkle with salt and pepper. Cook the shrimp for 2 minutes per side until ...

In a small saucepan, bring stock to a boil. Stir in rice. Return to a boil then reduce heat, cover and simmer on low for 15-20 minutes. Remove from the heat. Meanwhile, in a large cast-iron or other ...

Sweet, spicy, and packed with flavor, this quick bar-inspired snack is ready in 15 minutes. Stir-fry shrimp in oil, garlic, ...

Busy nights don’t have to mean bland or complicated meals. Seafood cooks quickly, offers great flavor with minimal effort, ...

Every Thanksgiving and every Christmas, I look for something new to make for the holidays. This year, a friend hosting Thanksgiving managed to wow me with the first course, which is saying something, ...