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.

This shrimp lo mein features a quick shrimp-shell stock, finely chopped shrimp seasoned with togarashi, and a glossy soy-oyster sauce that coats every noodle.

Get a one way trip to Asia with this simple recipe! Mix together the flour, the corn flour, the salt and the baking powder, and form a hollow in the center. Pour the water and mix well (using an ...

This Mexican recipe puts a fun twist on your classic barbequed prawns. Slather them in a surprisingly tangy marinade and cook them until crackling and crisp on the outside. Forget your average shrimp ...