Recently, I came across a manager’s special on shrimp. They were huge — not the kind you set out as finger food with a bowl of cocktail sauce. No, these were destined for serving as a main dish, and ...

All of the buttery, garlicky flavor you love in shrimp scampi, but with large tender shrimp stuffed with a foccacia-based ...

1 pound large (21 to 30 count) shrimp, peeled, tails left on, and deveined 1/3 cup shaved Pecorino Romano cheese 1. Heat oven to 450 degrees. 2. Grate zest from lemon into a small bowl. Squeeze 2 ...

Combine the butter and olive oil and melt them together in a large, high-sided skillet. Then drop in the sliced lemons, the lemon zest, the garlic, the Worcestershire, seafood seasoning, red pepper ...

Ina Garten's baked shrimp scampi recipe came together in a few steps. The sauce tasted flavorful and delicious, but I'd use less salt next time.

Directions Place vegetables in an oval Dutch Oven. Rub chipotle seasonings on all sides of salmon. Sprinkle top with chile powder. Combine lime juice and butter. Spread on salmon along and top with ...

Preheat oven to 450°. Line a large baking sheet with parchment paper. Combine coconut and panko in a shallow bowl. Heat coconut and panko in a shallow bowl. Heat coconut oil in a medium nonstick ...

This recipe for coconut shrimp saves some effort — and cleanup — by cooking the shrimp in the oven instead of frying them. The coconut, which toasts while the shrimp cook, adds a lot of flavor here.

I distinctly remember when I was introduced to barbecue shrimp. It was in the early 1970s and I was living in the French Quarter of New Orleans. A college buddy, who was also domiciled there, called ...

Geraldine Shanahan of New Braunfels wanted the shrimp bisque that Foley's in Sharpstown made. May Belle Dreibelbis sent her version of the recipe. Dreibelbis sent in the microwave directions. I mixed ...