Restaurants throughout the Gulf Coast are serving imported shrimp but telling their customers they're feasting on fresh ...

If you love shrimp, at some point you're probably going to have to peel and clean the little buggers at home. Conventional wisdom usually calls for a sharp paring knife to get the job done ...

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In a large bowl, toss the shrimp with the lime juice and 1/4 cup of the olive oil. Cover and refrigerate for 1 hour. Meanwhile, in a small skillet, toast the caraway, coriander and cumin seeds ...

Peel shrimp and devein, leaving tails intact. Reserve shells. Smash 1 clove garlic. In a medium bowl, toss shrimp with 2 tablespoons olive oil, ⅔ of the minced parsley, smashed garlic ...

I eat a lot of fresh shrimp so it's rare that I don't have shrimp stock in my freezer. After peeling the shrimp, store the shells and heads in an airtight container in the freezer. When you have a ...