If you love shrimp, you’re in the right place! Whether you have fresh or frozen shrimp on hand, these 38 Best Shrimp Dinner ...

Peel and devein 18 of the shrimp; reserve the shells. Cut the remaining unpeeled shrimp into 1/2-inch pieces. In a medium saucepan, heat the vegetable oil until shimmering.

Add half of the shrimp in an even layer and cook over moderately high heat, turning once, until the shrimp are crisp on the outside and just white throughout, about 3 minutes. Transfer to a plate.

"I eat okra every week, some way, somehow," Charleston, S.C., chef BJ Dennis said in the header note for this recipe. "I'll make a gumbo. I'll eat okra by itself, ...

The vegetables -- crisp-tender baby carrots, artichokes, mushrooms, cauliflower florets, pearl onions -- are gorgeous, their colors bright and true. Quartered or halved or left intact, gently ...

In a large bowl, combine the stuffing, cornbread, shrimp, sauteed vegetables and seasonings. Stir in the remaining 2 cups water. Transfer to a greased 13x9-in. baking dish.

2: While the pasta cooks, pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest ...

This Quick Sauté of Shrimp and Corn Is Your New Go-To Summer Recipe Chicago chef Doug Psaltis brings surprising depth and fragrance to this simple dish with feta, fresh dill and a splash of ouzo. By ...

Sheet pan honey walnut shrimp is an easy-to-make recipe that’s perfect as a weeknight dinner. Rather than frying, this lightened-up version calls for roasting the shrimp, walnuts and broccoli in ...