This week’s blog entries are about food with a Southern flair and a Coastal twitch. What could fit that description better than beautiful wild-caught, Gulf brown shrimp? Not much, at least in my ...

You may adjust the butter amount and use frozen peas. 1 stick butter 2 medium potatoes, peeled, diced small 2 pounds small shrimp, peeled, deveined 2 cloves garlic, minced ½ cup button mushrooms 1 cup ...

Dear SOS: Sweet Butter in Sherman Oaks uses shrimp in the freshest tasting and most flavorful ceviche I have ever tried. Can’t stop thinking about it. Any chance of snagging the recipe? Dear Susan: ...

Shrimp is a true seafood superstar, an economical ingredient that’s perfect for both quick-and-easy meals and special occasions. Whether grilled, sautéed, fried or baked, shrimp always delivers ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. There’s simple cooking. Then there’s fast cooking. When I’m making ...

Instructions: Bring a large pot of water to boil, add salt and linguini, stir and cook until al dente, slightly undercooked. Do not overcook — the pasta will finish cooking in the pan with the shrimp.

What She’s Known For: Italian cooking with finesse. Technical command in the service of inviting flavor combinations. A SMART MOVE gives this shrimp recipe its intense umami flavor. The third Slow ...