1. Start by making the sauce. Whisk together the egg yolk, salt, pepper and vinegar, then very gradually whisk in the ...

This dish was a signature item in my California restaurant years ago, but it’s come a long way since then. It began as a recipe in my co-authored book, “The Aphrodisiac Cookbook,” and keeps surfacing ...

Easy shrimp ceviche uses pre-cooked shrimp that marinates in citrus juices with cilantro, red onion, tomato and avocado. Even ...

They are huge, these Santa Barbara spot prawns. And they are coddled all the way to the table. They are caught in traps at depths up to 1,600 feet, carefully brought aboard small shrimp boats and kept ...

1/4 cup thinly sliced scallions, including green parts 1/4 cup plus 2 tablespoons extra-virgin olive oil 1/2 teaspoon Spanish smoked sweet paprika 1. Peel the prawns, reserving the shells and leaving ...

The original and still the best version of this classic starter, starring plump shellfish, crunchy lettuce and the tangy Marie Rose sauce you’ll want to eat by the spoonful. The prawn cocktail is a ...

Shrimp is a true seafood superstar, an economical ingredient that’s perfect for both quick-and-easy meals and special occasions. Whether grilled, sautéed, fried or baked, shrimp always delivers ...

Designer Phillip Lim has been busy over the last year. He’s been, of course, making fashion, but he’s also dedicated his energies to the support of the Asian-American community through the initiative ...

"I caught those prawns," fisherman Steve Johansen proudly tells a table of diners at in Vancouver, B.C. "Nice catch," responds one of the diners. This spring, she and many like her are feasting on ...