1. Place all shrimp boil ingredients in a large stock pot. 2. Fill the pot with water up to two inches above shrimp. 3. Heat water over medium-high heat. Cook until a few shrimp start to float, about ...

Stir together scallions, thyme, chiles, lemon zest and juice, oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a small bowl. Bring 2 quarts water to a boil in a large saucepan. Add bay leaves, sugar, ...

I love this dish because it can be made ahead of time and is great for entertaining. The shrimp is so flavorful and versatile, I've also served it on tostadas and avocado toast. Technique tip: Make ...

This recipe is excerpted from Voraciously’s Essential Cookbooks newsletter series, Charlotte Druckman’s curated list of 10 desert-island cookbooks that she believes are essential to a modern home cook ...

F&W Editor in Chief Hunter Lewis uses a broth spiked with Old Bay Seasoning, fennel seeds, and red pepper to flavor field peas and shrimp before giving them a quick soak in a lemon-sherry vinaigrette.

PREPARATION: To assemble, in a large shallow bowl, evenly divide the tomato-Chardonnay. Position pickled shrimp and vegetable salad in the center of the dish. Evenly divide sea scallops between the ...

Aguachile is best immediately after it’s made, so don’t make more than you intend to serve and eat. Gabriela Cámara suggests enjoying it with tostadas or tortilla chips and beer, mezcal, tequila or ...

In a battle long ago and far away, the Mexican army defeated French army invaders in Puebla. But, luckily for lovers of loaded nachos and frozen margaritas who will carouse this week from sea to ...

Kids, we better get busy. Pat Conroy fully expects all the shrimp in Beaufort to be pickled for his funeral. He said so in “The Pat Conroy Cookbook: Recipes and Stories of My Life.” It’s in a chapter ...