Place the shrimp on a plate. Sprinkle the Old Bay all over the shrimp to evenly coat. Combine the beer, water and lemon juice ...

For the juiciest results, shrimp must be dry before you start grilling. Here's how best to do it, according to a professional ...

Dry brining the shrimp can allow it to maintain a crisp, firm texture without sacrificing moisture. If you're pan-searing ...

Dried shrimp — sold at most Asian markets across L.A. — is produced in many countries, and quality varies widely. Pay attention to the size of the shrimp, ...

We’ve all had tough, chewy and dry shrimp off the grill. And that’s too bad. Because shrimp is one of the easiest and quickest foods to grill. Grilling shrimp, to borrow the phrase, really is ...

He dried shrimp in the same method that Gedoria-Welch described. “I was making big dollars. I was making $5 a day,” he said with a grin. Asked if that was a lot of money, he laughed, “No.

Fiery and flavorful, Camarones a la Diabla features juicy shrimp simmered in a bold chile-tomato sauce for a quick and spicy ...

Add 3 tablespoons of butter, the chile powder and two-thirds of the dried ground shrimp to a cold medium skillet. Over medium heat, melt the butter until it starts to foam, 1 to 2 minutes.

Use 1 rounded teaspoon of the mixture to brine the shrimp. Mix together all of the spices for the dry brine. Season the shrimp and let sit in the refrigerator for 1-2 hours.

Lightly dust shrimp with breading and then place shrimp in hot oil, being careful not to crowd the skillet. Cook shrimp for about 2 to 3 minutes. Remove shrimp to the paper-towel-lined platter.