Shrimp is paradoxical — the Schrödinger's cat of food, if you will. Cooking it can be simultaneously easy and difficult, and prep times can be both short and long. To make matters worse, fresh grocery ...

hand picking a cooked shrimp out of a metal bowl next to plate of toasted bread - Alexander Spatari/Getty Images Certain cooks love throwing around the term "fresh ingredients" like it's some kind of ...

HOUSTON – Houston is definitely major seafood destination because of how close we are to the gulf, so its no wonder we have plenty of delicious seafood restaurants -- including chef Aaron Bludorn’s ...

Starter: Here's a no-cook, ultra-fresh appetizer to impress: avocado, shrimp, and grapefruit verrines. This sweet and savory ...

Diners say these chain restaurants get shrimp right every time, serving flavorful dishes without overcooking.

Start with the shrimp. You can buy it shelled and deveined, or do it yourself. Cut the shrimp into small pieces—about the size of a dime—and set aside 6 whole ones for presentation. Place all the ...

It's seafood season so get your "mussels" ready because we're shucking oysters and fileting fish with Chef Aaron Bludorn at his newest restaurant Navy Blue in the Rice Village. And with everyone ...