The first time I ever experienced the magic of a shrimp boil was during a vacation in New Orleans. The city’s rich food culture is legendary, and this simple yet flavorful meal captured my heart.

return to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 8-10 minutes. Add shrimp; cook until shrimp turn pink, 2-3 minutes longer. Drain; transfer to a large serving platter.

Bring the water to a full boil, then turn ... transfer to a bowl. In a large saucepan, heat 2 1/2 inches of vegetable oil to 350°F. In a medium bowl, toss the shrimp with the remaining 1/2 ...

For years, I poached or boiled shrimp for shrimp cocktails, which many recipes call for ... To roast shrimp, all you need is a large, sided sheet pan, a drizzling of oil, and desired seasonings.

Uncover, and reduce heat to low. Add cooked pasta, and toss to combine, stirring in reserved pasta cooking liquid, 1/4 cup at ...

In a large-size sauté pan, bring the wine to a boil and cook for 2 to 3 minutes, then add the heavy cream and return to a boil. Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes ...

To make the curry: Heat the canola oil, cumin seeds, and mustard seeds in a large ... and bring to a boil. Reduce the heat to medium-low, stir in the salt, and add the corn and shrimp.