The classic dish is quick, easy ... Choose large or extra-large shrimp for this recipe. The shrimp should be shelled, deveined and preferably have the tails on. The tails not only make for ...
but Rick Stein uses them in this rather special dish with homemade crumpets and poached eggs. The melted spiced butter seeps into the holes in the crumpets. For this recipe you will need metal ...
The original dish used salmon - seared so it was halfway cooked - but I changed it to blanched fresh shrimp. You can switch back to salmon, if you like, or use another type of fish that you don't ...
If I prepare a dish where the shrimp or prawns are de-shelled, I save the heads and shells and store them in the freezer. When I have enough - at least 250 grams (9 oz) - I make a batch of shrimp ...
Frozen seafood left out for long periods will spoil if it thaws. Some people eat raw shrimp, but cooking it thoroughly significantly lowers your risk of illness. It's important to choose and ...
This roasting method came to me years ago. It was a recipe from Ina Garten. After making it once, I said goodbye to cooking shrimp in a big pot of boiling water. Over the years, I've tweaked the ...