Ingredients 1 lb large shrimp, peeled and deveined 1 cup all-purpose flour 2 tsp paprika 1 tsp garlic powder 1 tsp onion powder 1⁄2 tsp cayenne pepper 1⁄2 tsp salt 1⁄4 tsp black pepper 2 eggs, beaten Oil for frying 1⁄2 cup Frank's RedHot sauce 1⁄4 cup unsalted butter, melted 1 tbsp honey Instructions In a large resealable plastic bag, mix together the flour, paprika, garlic powder, onion powder, cayenne, salt and black pepper. Seal and shake to combine. Place the beaten egg

Ingredients 3 tablespoons olive oil, divided 2 teaspoons chili powder 1⁄2 teaspoon smoked paprika 1⁄2 teaspoon garlic powder 1⁄4 teaspoon ground cumin 1 pound large shrimp, peeled and deveined 3 medium bell peppers, thinly sliced (red, green, yellow) 1 medium red onion, thinly sliced flour tortillas, for serving optional toppings: fresh cilantro, lime wedges, sour cream, pico de gallo, shredded cheese, etc Instructions In a medium bowl, mix 1 tablespoon olive oil with the lim

1 pound jumbo shrimp (21 to 30 per pound), peeled and deveined Kosher salt 5 garlic cloves, minced 3 tablespoons extra virgin olive oil 1/2 to 1 teaspoon red pepper flakes, or more to your liking 3 to 4 tablespoons unsalted butter 1/4 cup dry white wine or broth 1/2 lemon, zested and juiced 1/4 cup chopped fresh parsley Marinate the shrimp. Pat the shrimp dry and put them in a mixing bowl. Add a pinch of kosher salt, half the garlic, and 1 tablespoon extra virgin olive oil.

1 pound large or jumbo shrimp, peeled and deveined 2 cloves garlic, minced or grated 1 lemon, zested and juiced Kosher salt Freshly ground black pepper 2 tablespoons extra virgin olive oil, divided 1/3 cup basil pesto 2 cups cherry tomatoes (1 10-ounce container), halved Fresh basil (optional) Marinate the shrimp. In a bowl, combine the shrimp with the garlic, lemon zest, half of the lemon juice, a pinch each of salt and black pepper (about 1/2 teaspoon each) and 1 tablespo

1 cup teriyaki sauce 1 can (6 ounces) pineapple juice 1/2 cup packed brown sugar 6 garlic cloves, minceds 1/4 teaspoon Worcestershire sauce 1/8 teaspoon pepper 1 pound beef top sirloin steak, cut into 1-inch cubes 1 pound uncooked shrimp (26-30 per pound), peeled and deveined 1 pound whole fresh mushrooms 2 large green peppers, cut into 1-inch pieces 2 medium onions, halved and quartered 1 pint cherry tomatoes 1-1/2 teaspoons cornstarch In a large bowl, combine the first 6

Ingredients 3 medium (1 lb., 5 oz. total) ears fresh shucked yellow corn 2 Tbsp. unsalted butter 1/2 cup chopped yellow onion (from 1 small onion) 2 garlic cloves, chopped (about 2 tsp.) 1 3/4 cups lower-sodium chicken broth 10 oz. (6 medium) baby red potatoes, cut into 1⁄2-in. pieces 1 tsp. kosher salt 1/4 tsp. black pepper 8 oz. medium-size peeled, deveined raw shrimp 2 Tbsp. heavy cream 2 Tbsp. sliced fresh chives Directions Step 1 Prepare corn: Cut kernels from corncobs

Ingredients 6 tablespoons butter 2 cups finely chopped onion 1 ½ cups finely chopped green bell pepper 1 ½ cups finely chopped celery 5 garlic cloves, minced 1 ½ teaspoons dried thyme 1 ½ teaspoons table salt 1 teaspoon freshly ground black pepper 3 (14.5-oz.) cans diced tomatoes 2 (16-oz.) packages frozen cut okra, thawed 1 (32-oz.) container chicken broth 2 bay leaves 2 pounds unpeeled, medium-size raw shrimp, peeled and deveined 1 tablespoon hot sauce 1 teaspoon filé powde

Ingredients 1 lb large shrimp, peeled and deveined 8 oz linguine pasta 3 tbsp unsalted butter 2 tbsp olive oil 4 cloves garlic, minced 1/2 cup dry white wine Juice of 1 lemon 1/4 cup fresh basil leaves, chopped Salt and pepper to taste 1/2 tsp red pepper flakes 1/4 cup grated Parmesan cheese Lemon wedges for serving Instructions 1. Cook the linguine according to package instructions until al dente, then drain and set aside. 2. In a large skillet over medium-high heat, melt

Ingredients · 1 pound large raw shrimp, peeled and deveined with tails on · 1 bunch fresh asparagus spears, trimmed of woody ends · 3 tablespoons rich extra virgin olive oil · 4 cloves aromatic garlic, minced · 1 juicy lemon, zested and juiced · 2 tablespoons cold unsalted butter, cubed · 1 teaspoon coarse kosher salt · ½ teaspoon freshly cracked black pepper · 2 tablespoons chopped fresh parsley leaves I

1 pound cooked*, peeled and deveined large to jumbo shrimp (we used extra-large), tail on 5 large celery stalks with leaves, 4 cut in half, and 1 finely diced ½ lemon, zested and juiced ½ cup ketchup ¼ cup ice-cold vodka (non-alcoholic vodka works fine, too) 1 Tablespoon prepared horseradish 1 teaspoon Worcestershire sauce ½ teaspoon soy sauce Dash of kosher salt and freshly ground black pepper Cilantro for garnish Dry shrimp with a paper towel; discard paper towel. Remove