New Orleans-style barbecue shrimp isn't grilled at all. Instead, the shellfish is seared and then coated in a rich, buttery ...

Add reserved shrimp shells and toast until crisp and pink ... Add seasoned shrimp to garlic oil, cooking in batches to avoid overcrowding. Sauté each batch until shrimp just curl and turn ...

Southern charm. This recipe is simple yet sophisticated, blending bold flavors into an effortless, timeless treat that has ...

If you’re looking to impress without breaking a sweat, these shrimp-stuffed pasta shells are your answer! Packed with a ...

These taste best freshly fried, but if you must cook them in advance ... Remove the heads and shells from the shrimp. (The shells and heads should be used to make shrimp broth - put them in ...

then spread the shrimp shells and heads over the dish. Place the pan over a medium flame and heat until the oil starts to bubble around the edges. Lower the heat and cook at a very low sizzle for ...

I learned this recipe when I briefly lived in New Orleans as a young woman. It was served in a casual restaurant, where I was told that the bayou and marsh shrimp had shells so fragile they could ...

Place shells and heads, if using, in a large pot over medium-high heat. Add strained broth and cilantro. Simmer until broth has a strong, clean shrimp flavor, about 20 minutes.