In Vietnam, researchers found that workers who peel, gut and devein shrimp typically work six or seven days a week, often in rooms kept extremely cold to keep the product fresh. Some 80 percent of ...
"I like when everybody's knees are almost touching and it feels very intimate," the Barefoot Contessa host says. Garten's new memoir is Be Ready When the Luck Happens.
He added three pounds of fresh Oregon pink shrimp and served the dressing atop a mixed green salad with sliced avocado and a sliced boiled egg. Recipe number two is a sandwich: shrimp po’boy.