Most fishmongers will set aside shrimp shells for you with a little notice. If you can’t get them, use the shells from the recipe and replace half the water in the stock with clam broth.

One of the most classic expressions of the duo is shrimp scampi, packed with aromatic garlic, butter, and a bright hit of ...

The spot shrimp fishery gets underway on May 14 in many areas of Puget Sound and Hood Canal, with thousands of anglers hauling in pots full of these jumbo prawn-sized delicacies. This week’s seafood ...

Yotam Ottolenghi is a writer and the chef-owner of the Ottolenghi restaurants, Nopi and Rovi, in London. He is an Eat columnist for The New York Times Magazine and writes a weekly column for The ...