"Look for jumbo shrimp (about 20 count per pound) for this recipe. Fresh or frozen shrimp are fine. If you use frozen shrimp, ...

Purchased raw, warm-water prawns are great for stir-frying, grilling and cooking on barbecues. To barbecue prawns, trim off the legs with scissors and make a slit along the back of the shell to de ...

Shrimp cook quickly, making them the perfect freezer-friendly protein for weeknight dinners. But the faster something cooks, the easier it is to overcook — and too many meals have been ruined by the ...

The beauty of this shrimp and spinach pasta recipe is that once you have your ingredients, you don’t need to cook them down ...

I use fresh whole shrimp, and it takes some time to remove the heads and shells. Buy larger shrimp ... These taste best freshly fried, but if you must cook them in advance, reheat them for ...

Add a pinch of chopped parsley if using, and serve. It is worth buying prawns in their shells for this recipe. It may seem like a faff to peel them, but the heads and shells create a glorious ...

then spread the shrimp shells and heads over the dish. Place the pan over a medium flame and heat until the oil starts to bubble around the edges. Lower the heat and cook at a very low sizzle for ...

This hearty, fragrant and fresh tasting ... Step 2: Peel the prawns, reserving the heads and shells. Heat a pan, add the mussels, clams and a splash of fish stock, cover and cook for 2-3 minutes.

Below is the recipe: Ingredients • 5 quarts water • 1 dozen fresh crabs, raw, boiled or steamed • 2 pounds medium to large shrimp, peeled and deveined (reserve the shells and heads to make ...