Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. She likes shrimp both deep-fried and dipped in tartar sauce or raw with ...

When it comes to raw seafood, practicing proper handling and cooking techniques ... a chemical process called denaturation that modifies the structure of the proteins in shrimp on a molecular ...

I like to use head-on shrimp when they're available, because I love the presentation -- and I think they taste better! These require at least an hour of marinating time, but they cook in less than ...

I buy whole shrimp, cut off the heads and use them for the shrimp stock. This dish is best cooked in a Chinese clay pot (also called a sand ... green peppercorns and cook until the peppercorns ...

Meanwhile, fill a large bowl with ice and water; set aside. Add shrimp to boiling water, and cook until opaque, about 1 minute. Transfer shrimp to ice water using a slotted spoon, and let stand ...

Carla Hall’s take on Bahamian cracked conch yields tender, extra-crispy shrimp with the help of a ... All Stars and shared her philosophy to always cook with love. She believes food connects ...