This dish came together by a happy accident, since I originally wanted to do a Viet-Cajun version of a shrimp boil but couldn’t find Cajun seasoning at H Mart. Blame it on my love for BTS or anything ...

Seafood boils, filled with crawfish, crab or shrimp, are a Louisiana Cajun tradition. While the classic version usually requires boiling the entire meal, as implied by the term, this recipe throws all ...

All of the buttery, garlicky flavor you love in shrimp scampi, but with large tender shrimp stuffed with a foccacia-based ...

Seafood boils are one of the great dishes of Southern summers. For a simple weeknight version, I like to stick with the basics: shrimp, potatoes and corn. I also skip the big pot of water and throw ...

Cooking shrimp until well-browned without overcooking can be a difficult needle to thread. To help with this, we often coat the delicate seafood with an aromatic marinade using ingredients that speed ...

This seafood boil is an homage to the crawfish boils of Louisiana, with a Sicilian twist courtesy of the addition of oranges and artichokes steeped in the broth. You can use this same method with ...

Makes 4-6 servings. Recipe is from Shannon Poché. 2 pounds medium/large fresh shrimp, peeled and deveined, rinsed and drained Salt, black pepper and cayenne to taste ¾ cup celery, chopped ½ bell ...

When I was growing up in New Orleans, seafood was a part of our meals three or four times a week throughout the year, not just during Lent. What's different now is that the boiling pots make their ...

1. Set the oven at 375 degrees. Have on hand a large (12- or 13-inch) skillet with an ovenproof handle. 2. In a bowl, toss the shrimp with 2 cloves of the garlic, paprika, salt, black pepper, and 1 ...

This misses the cut for "healthful" recipes, but it's a Sedgwick family favorite. Serve with spaghetti, rice or crusty bread. For this dish, use large shrimp; anything smaller will cook too fast and ...