Knee-wobblingly golden on the outside. Lusciously wobbly inside. And sweetly supple through and through.
Everyone needs a homemade cocktail sauce for shrimp that’s spicy with a wallop of horseradish and chili sauce. Just as God intended.
Toss some shrimp, salt, pepper, and garlic in a hot skillet and keep watch until the shrimp are plump and juicy and perfect. Then sit back and accept accolades.
We tell you exactly how to make fried clams. Whole belly ones, natch, which of course are the best. And it’s soooo easy.
You’ve had grilled fish tacos. But have you had tipsy fish tacos suffused with tequila? That’s what we thought.
The problem with a New England clambake? You have to be in New England to partake. Until now and this easy oven method.
Easy, elegant, and exceptionally buttery. Pretty impressive for something that you toss together in less than 15 minutes, wouldn’t you agree?
Swapping out the traditional pork and shrimp for salmon makes a simple, stunning, super impressive upgrade to classic Vietnamese summer rolls.
Relax with these crunchy-tender fish tacos filled with a kicky cabbage slaw and sweet-tart mango-banana salsa. Think flip-flops and a beer—all year long.
Okay, so this fish taco isn’t exaaaaaactly like what we’ve experienced in Baja. But it’s close. Close enough. Maybe even better.
Seafood gumbo loaded with shrimp, such as this classic Cajun recipe, screams for a cold beer and a lazy weekend afternoon dedicated to nothing but cooking.
Creamy Southern stone-ground grits with Cheddar cheese, plump sauteed shrimp, crisp bacon, garlic, and scallions.
The elusive lilt of lemongrass. The sour, puckery smack of tamarind. The warm-your-belly pervasiveness of galangal. The unmistakable funk of fish sauce. All in this exquisitely authentic Thai soup.
Say the word “bayou,” and we conjure romantic notions of swampy marshlands, banjo playing, and, natch, the best Cajun fried shrimp.
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