My Husband Cracked the Code to the Best-Ever Peel-and-Eat Shrimp originally appeared on Parade. Growing up in Louisiana, Tony Chachere’s seasoning was as essential to our kitchen as salt. It went on ...

Shrimp: 1 cup water ½ cup cider vinegar 1 cup beer (not dark beer) 4 tablespoons Old Bay Seasoning, divided 2 bay leaves 1 small onion, quartered 2 ribs celery, cut into 2-inch pieces 1 lemon, sliced ...

Palmetto is a Southern-style kitchen and bar in Asbury Park serving oysters, peel-and-eat shrimp, deviled eggs with country ham, and many other dishes. After years of serving Korean-inspired tacos, ...

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Whether you're preparing a creamy tomato-and-basil shrimp pasta, a rich, flavorful, Spanish-style paella, or even a spicy lemon garlic butter sauce for great grilled shrimp, nothing quite beats the ...

Picture luxuriating at a waterfront restaurant decked out in fishing nets, oars and shrimping boat pictures, where servers wear shirts featuring some variation of, “We catch it, you eat it!” If you ...

We know there’s no comparison to Louisiana shrimp, right? So why can’t they get any respect? This weekend in New Orleans, shrimp will indeed get it’s due, at a new festival designed to support local ...