A vivid emerald bisque with a texture so luscious you’d never guess it was made without a drop of cream. A chunky chowder rich with the earthy flavor of freshly dug potatoes and the pungent sweetness ...

Here, shrimp cook gently and quickly in a thick, bacon-scented base. As they pinken, they give up some of their moisture, ...

5 pounds head-on unpeeled Texas Gulf brown shrimp (16 to 20 count) Instructions: Heat the olive oil in a heavy-bottomed 8-quart Dutch oven over medium heat. Add the butter and cook to melt it. Add ...

Separate the tails and claws from the lobsters, and cut each tail and claw into thirds. Split the lobster heads in half, and each half into thirds, reserving them for the broth. Peel the shrimp, ...

This version of a classic dish from southern Vietnam’s Kiên Giang province comes from Son fish sauce boss Albee Tran and was perfected by Andrea Nguyen. An aromatic pork and shrimp broth holds slick ...

This old-school recipe redefines pesto you might be used to making or buying. Its liquid component is a quick broth instead of oil, which extracts maximum flavor from the shellfish and keeps the dish ...

CLEVELAND, Oh — Shrimp and Grits is a tasty recipe any time of the year, but it’s also a great meatless meal during Lent. Chef Eric Wells owns Sky LaRaes Culinary Services and he showed Fox 8’s Wayne ...

5 pounds head-on unpeeled Texas Gulf brown shrimp (16 to 20 count) Instructions: Heat the olive oil in a heavy-bottomed 8-quart Dutch oven over medium heat. Add the butter and cook to melt it. Add ...