Shrimp

A highly seasoned broth and robust cashew purée add layered flavor to this warming soup.

This recipe makes more bonito butter than you need. Use the smoky, slightly salty mixture to top your next steak, or to sauté greens.

Bomba rice is a short-grain, starchy type, and its ideal texture is tender but chewy in the center, like al dente pasta. Try not to overcook. Use the shrimp shells and chorizo ends to make the Back-Burner Stock.

Every culture has a tradition of one-pot meals, and Japan’s donabe happens to be one of the tastiest and most elegant ones on the planet. The word refers both to warming combinations of simmered-together ingredients and to the beautiful earthenware pot they’re traditionally cooked in (we love the gorgeous mushi nabe from Nagatani-en). And while most one-pots are long-cooked, our favorite donabes are kitchen-sink compositions that are ready in minutes. In this particular recipe, chicken, seafood,.…

Chef George Mendes joined Mike and Josh Greenfield of The Brothers Green as they experimented with a new savory cocktail made from shrimp stock—and other ingredients from their home kitchen.

Don't you dare think about throwing away those crusty ends—these ideas will have you using up every last bit of the loaf.

How to pull off an elegant, effortless date night? Seafood soup. Make the broth for this rich seafood stew recipe the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.

Great seafood doesn't need a lot, but we'll never say no to a killer shrimp, crab, or lobster roll, either.

We love this shrimp mixture piled inside of Kindred’s house-made rolls, but you can use your favorite brand of split-top buns if baking isn’t your thing.

This shellfish boil is a one-pot seafood feast that would take hours on a regular stovetop burner.

Poaching the shrimp with their shells on locks in their flavor.

Here's what you need to know about cooking with frozen shrimp.

Prawns are great for grilling because they’re much larger and have a slightly thicker shell than your average shrimp, offering insurance against overcooking.

This seafood paella recipe requires organization and slicing and dicing in advance. But once the paella gets going, the process is pretty seamless—and the rewards are huge.

Can’t find dried shrimp? Straight up Old Bay and some salt will capture that “down the shore” vibe we’re after.

No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

Spicy, citrusy weeknight noodles from Pêche chef, Donald Link.

Kachka chef Bonnie Morales insists it’s not a Russian party without this retro seafood salad on the table.

Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly.

Despite the name, spaghetti squash is still a vegetable and can get mushy when overcooked. Simply ladle the hot broth over the noodles when you are ready to eat.

Cooking the shrimp off the heat will allow them to poach gently, preventing overcooking.

A fun first course to serve to guests in the kitchen. By the time one batch has been devoured, the next one will be coming out of the fryer.

The more chiles you use, the closer you’ll come to the tear-inducing flavor of the dish as it’s served at Thai-Khun.

Hot Joy chef Quealy Watson, who’s from Louisiana, grew up on his mom’s dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base tastes very concentrated and intense on its own, but becomes nicely balanced in the finished dish. Watch the step-by-step video here.