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.

Set seasoned shrimp aside. Set a medium sauté pan over medium heat and add 2 tablespoons butter. Add reserved shrimp shells and toast until crisp and pink, about 2 minutes. Transfer toasted ...

If you're on the hunt for a rich, creamy, and cheesy dinner option that hits the spot, this baked shrimp casserole is just the ticket. Picture tender shrimp nestled on a bed of creamy rice, all topped ...

Saute, stirring frequently ... Store any leftover miso butter shrimp scampi in a sealed container in the fridge, but make ...

Opinions expressed by Forbes Contributors are their own. Elizabeth Karmel cooks and writes about food drink and travel. My journey with “shrimp and grits” all started with the shrimp and grits ...

While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until ...

Add more butter, if needed. Remove the pot from the heat and stir in the cheese. Add salt and pepper to taste. Toss the shrimp in the Cajun seasoning and set aside. In a large sauté pan over ...

Put oil and butter in large non-stick skillet over ... Add shrimp, lemon, salt, dill & wine. Saute until shrimp is just shy of cooked through, add the cooked tortellini and stir to mix evenly ...

Season the shrimp with Essence ... In a saute pan, over medium heat, melt the remaining tablespoon of butter. Add the corn and saute for 1 minute. Add the remoulade and continue to saute for ...