That's why it's so frustrating when you reheat any leftovers only to have the shellfish turn chewy and rubbery. So we tapped ...

Cola, hot sauce, Worcestershire, and butter are just a few of the ingredients that make these New Orleans-style barbecue shrimp iconic. Serve with crusty bread for sopping up all the delicious sauce.

Elizabeth Karmel cooks and writes about food drink and travel. My journey with “shrimp and grits” all started with the shrimp and grits that I ate growing up in North Carolina. It is well ...

Instead, I froze it, and weeks later used it to create another meal. Simmering the leftover sauce with sauteed shrimp and handfuls of spinach and serving it over rice made for such a quick ...

1. Set an oven rack 4 inches from the broiler and turn on the broiler. 2. Place the bread slices on a baking sheet and brush with 1 to 2 tablespoons of the olive oil. Broil the bread for about 1 ...

Crush & mince the garlic and slice the asparagus on the diagonal, add to them pan and saute until asparagus is about ¾ cooked. Add shrimp, lemon, salt, dill & wine. Saute until shrimp is just shy ...