of blue flames dancing around reddened shells). Packed with their own kind of flavorful fat and sweet, minerally juices, shrimp heads make a wonderful stock. In fact, some recipes like Malaysia's ...

It contains two recipes within it that will produce about 3 quarts of shrimp stock and 3 cups of Mr. Onwuachi's house spice mix. You won't need that much of either one here, and that's a good ...

Semolina dumplings, shrimp, chayote, and okra top a seafood stew base in this Jamaican Pepperpot recipe from Nina Compton.

Peel shrimp and devein, leaving tails intact. Reserve shells. Smash 1 clove garlic. In a medium bowl, toss shrimp with 2 tablespoons olive oil, ⅔ of the minced parsley, smashed garlic ...

Shrimp shells are the ideal base for making homemade seafood stock, which is like liquid gold when it's time to make recipes like homemade seafood stew or risotto. You can make about a quart of ...

If I prepare a dish where the shrimp or prawns are de-shelled, I save the heads and shells and store them in the freezer. When I have enough - at least 250 grams (9 oz) - I make a batch of shrimp ...

It’s simple coastal cooking, using only a handful of ingredients: roux, vegetables, shrimp stock, tomato paste and fresh high-protein, low-in-fat, seafood.

Despite their name, mantis shrimp are not true shrimp but a type of stomatopod: a relative of crabs and lobsters that has been on Earth for over 400 million years. There are more than 400 ...