With the Fourth of July on the horizon, make hosting guests easier by firing up the barbecue.

Add the cooled shrimp to the jar. In a small bowl, combine the vegetable oil, vinegar, garlic, sugar, mustard seeds, and red ...

Shrimp to the rescue! These 17 easy, flavor-packed recipes make dinner feel fancy—even if you’re cooking in pajamas.

Grate zest from 1 lemon to measure 2 teaspoons. Set grated zest aside. Cut zested lemon and remaining lemon into quarters; set aside. Melt butter in a small saucepan over low. Stir in Cajun ...

And it starts with two jars. My mother-in-law has one such dish she used to order at a nearby restaurant—Shrimp Fra Diavolo from the local Bravo! Italian Kitchen. When she learned a simple way ...

A mustard jar works well, all the better if it’s a used mustard jar that’s almost empty, with the last of the condiment still clinging to the sides, a flavorful and frugal move.

Strain the Annatto Oil into a jar. Make the Chowder In a large, shallow glass or stainless-steel bowl, toss the shrimp with two-thirds of the minced garlic, the scallions, lime juice and 1 ...

Melt the butter in a 12-inch skillet over medium heat. Add the onion and cook until it starts to soften, about 2 minutes. Add the shrimp and gently cook until just opaque on the bottom.

I like to use large shrimp, preferably wild from the Gulf of Mexico or the Mid-Atlantic. (Farmed shrimp can be problematic, environmentally hazardous and often dipped in preservatives.)These are ...

Preparation. Step 1. Place 1 cup bomba, arborio, or carnaroli rice in a colander and rinse under running water until water runs mostly clear; set aside. Season 1 lb. shrimp, peeled, tails left on ...

This pickled shrimp has all the flavors you love in a classic Southern dish—vibrant, tangy, and just the right amount of ...