Tom Yum Goong is Thailand’s iconic spicy and sour soup with shrimp, fragrant herbs, chili heat, and bright citrus notes in every spoonful.

Crudo e Nudo chef Brian Bornemann makes an aromatic shrimp stock to bolster the seafood flavor of pasta sauces, soups and more. But home cooks can also make this flavorful, shrimpy stock; simply ...

4. Turn the heat to medium-high. Stir the tomatoes, stock, and a generous pinch each of salt and black pepper. Bring to a boil, stir in the rice, and lower the heat to a steady simmer. Cover loosely ...

INGREDIENTS: • 2 tablespoons extra virgin olive oil • 1 medium red onion, chopped • 1 medium fennel bulb, chopped • 1 medium carrot, chopped • 6 cloves fresh garlic, crushed • 2 1/2 pounds shrimp ...

This recipe is an homage to chef Kwame Onwuachi's mother, Jewel Robinson, and her version of peel-and-eat shrimp, as well as New Orleans-style barbecue shrimp. It contains two recipes within it that ...

Getting your Trinity Audio player ready... Water that’s boiling is boring. Stock that’s boiling is not. Many cooks routinely make stocks (some call them broths) using leftover chicken carcasses or ...

In a small saucepan, bring stock to a boil. Stir in rice. Return to a boil then reduce heat, cover and simmer on low for 15-20 minutes. Remove from the heat. Meanwhile, in a large cast-iron or other ...

Savor the flavor of the South with my quick & Easy Shrimp and Grits recipe! Creamy grits topped with succulent shrimp, bacon, onion and garlic – a perfect meal in under 30 minutes! Everyone that tries ...