Pascal's Manale in made New Orleans barbecue shrimp famous in the 1950s. It's still served today and is easy enough to make ...

Burgers and hot dogs may have been the meal of choice for the Fourth of July festivities, but for anyone in search of a simple and healthy dinner after the holiday weekend, look no further. "Good ...

Shrimp is a true seafood superstar, an economical ingredient that’s perfect for both quick-and-easy meals and special occasions. Whether grilled, sautéed, fried or baked, shrimp always delivers ...

When Chef Darian cooks, we listen! Today he joined Mercedes in the kitchen to make his bbq and white wine shrimp and grits. This dish will forever change how we look at and make our grits! In a tall ...

New Orleans Cooking Experience offers twelve-on-one cooking classes throughout the year with renowned local chefs, such as Frank Brigtsen and Gerard Maras. OffBeat featured Maras in our annual food ...

N’awlins Barbecue Shrimp Recipe Serves 6. INGREDIENTS For the Sauce Base: 1 Tablespoon olive oil 2 cups shrimp heads and shells 1/2 cup Worcestershire 2 Tablespoons cracked black pepper 2 Tablespoons ...

This is a summer favorite! You can even bring your cast iron pan outside and place it on the grill. You'll see the smoke coming off the pan while these beautiful large shrimp cook. It's what I call ...

Tired of the same old chicken and steak dinners? Or perhaps you're a pescatarian or shellfish lover who's looking for some new seafood recipes? Behold 111 of our best shrimp recipes that can be made ...

HAMPTON ROADS, Va. — Chef Matthew May and his assistant Maycie White walk Chandler Nunnally through a great summer recipe for bourbon BBQ shrimp—explaining the food science behind every step of the ...

We may receive a commission on purchases made from links. Fans of Texas Roadhouse enjoy the chain's varied offerings, and among the steaks, sides, buttery rolls, and assorted mains, the grilled shrimp ...

February is a fantastic month for food. Sure, the weather can be unbearably cold and frustrating, but we've got so many ...