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tipstools videos 2008 04 peeling and deveining shrimp
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Cooking
That poo (sorry!) has got to go.
Sarah Jampel
After you peel your shrimp, dunk them in this addictive sauce—it's an instant summer classic.
Rochelle Bilow
Cooking
All you need is a paring knife and a little patience.
Meredith Schwartz
Cooking
Four foolproof methods for sautéeing, poaching, grilling, or broiling.
Zoe Denenberg
Cooking
Don't let your shrimp fall through the grill grates or spin around on skewers.
Nikita Richardson
Cooking
A recipe for the shrimp cocktail you deserve.
Molly Baz
Shopping
Everything you need to live the jumbo shrimp lifestyle.
Maggie Hoffman
Cooking
Your mise en place needs a revamp. These prep cooks can help.
Alyse Whitney
Cooking
Not for, uh, people who don’t like shrimp.
Emma Wartzman
Culture
Bon Appétit
techniques
Here's what you need to know about cooking with frozen shrimp.
Dawn Perry
Cooking
Drive you to the airport? Mow your lawn? Make me this shrimp scampi recipe and I'm there.
Alex Delany
Culture
Quick-cooking shrimp get a flavor boost from cilantro, beer, and lots of fresh lime.
Cristina Martinez
Cooking
This oft-overlooked canned seafood makes a wildly good pantry pasta.
Kendra Vaculin
Cooking
Or, rather, hot buttered shrimp... (Sorry, we got a little excited there)
Bon Appétit
Cooking
You can go from frozen shrimp to dinner in 20 minutes.
Alyse Whitney
Cooking
Obviously, this is very good and we want to eat it all the time
Alex Beggs
Culture
These quick-pickled shrimp deliver the one-two punch of being really easy to make and crazy delicious to eat
Sam Dean
Shopping
No more nicked knuckles.
Francesca Krempa
Cooking
Movie night. The Super Bowl. The end of days. This creamy trout-avocado dip is an all-occasion stunner.
Hilary Cadigan
Lifestyle
The good news: sushi-grade Maine shrimp are hitting the market now. The bad news: they won't be available for long
Scott DeSimon
Cooking
With this method, I can get golden, crackly shrimp without gloopy batter or a giant bucket of oil.
Joy Cho
Lifestyle
There was dabbing of plates and licking of fingers. Not only would I make these again, but I can think of all sorts of other, wonderful ways to prepare them.
Chris Hall
Cooking
This hearty combination of shellfish and warming Southeast Asian flavors is ideal for an early Spring meal. With a little bit of concentrated prep work, you can have a fragrant bowl on the table in twenty minutes.
Chris Hall