The secret lies in a simple yet interesting fact: Keeping the shells and heads intact enhances the natural flavor of the meal ...

To shell or not to shell; that's the question that shrimp lovers have to consider. A lot of that flavor is wrapped up in the shell, but you'll only ever convince naysayers they're missing out on a ...

The next time you're making shell-on shrimp for your backyard party, resist the urge to toss out the shells. There's a ton that you can do with this oft-discarded ingredient. Many home cooks are ...

Peel shrimp and devein, leaving tails intact. Reserve shells. Smash 1 clove garlic. In a medium bowl, toss shrimp with 2 tablespoons olive oil, ⅔ of the minced parsley, smashed garlic ...

That's what this delicious shrimp-stuffed pasta shells recipe delivers. You get the the delectable taste of shrimp, two kinds of cheese, pasta shells and spiced-just-right tomato sauce for a ...

Despite their name, mantis shrimp are not true shrimp but a type of stomatopod: a relative of crabs and lobsters that has been on Earth for over 400 million years. There are more than 400 ...

Shrimp and pasta are alluring partners, the shrimp lending a subtle sweetness and slight saltiness to the starchiness of the ...

This is a luxurious version of a popular Cantonese snack. I use fresh whole shrimp, and it takes some time to remove the heads and shells. Buy larger shrimp, even though they are more expensive ...

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.

If I prepare a dish where the shrimp or prawns are de-shelled, I save the heads and shells and store them in the freezer. When I have enough - at least 250 grams (9 oz) - I make a batch of shrimp ...

Serve with the shrimp. To brine the shrimp before roasting, soak shell-on shrimp in 8 cups of water mixed with ⅓ cup kosher salt and ⅓ cup sugar. Or you can use all salt. Brine about two hours ...