Chef Bobo makes this garlicky, lemony dish with sea scallops, but Dorothy Cann Hamilton uses jumbo shrimp because her daughter Olivia prefers it. Shrimp is an excellent source of low-fat protein and ...

1. Make the Grits: Bring the water and cream to a gentle boil in a medium saucepan. Slowly whisk in the grits. Reduce the heat to low and cook, stirring frequently, until tender and creamy, about 20 ...

This recipe comes from celebrity chef Jacques Pepin. Heat olive oil in nonstick skillet over medium-high heat. Add onion. Cook until transparent. Add garlic. Cook another minute without browning. Add ...

Heat a cooking pan or a wide skillet on medium-high. Add oil and onion. Stir until translucent. Add all herbs and seasoning; with very little salt. When fragrant, stir in garlic. Add prepared tomato.

Fresh shrimp in a light Provencal sauce is one of celebrity chef Jacques Pepin’s creations I tasted on a cruise. With a restaurant named after him on the Oceania Marina, Pepin told me that he wanted ...

Fresh shrimp in a light Provencal sauce is classic French bistro-style food. The Provence region in southern France is famous for this sauce made with onions, garlic and tomatoes. If your tomatoes ...

1. Heat 2 tbsp olive oil in a small nonstick skillet over high heat. Add shrimp and cook, stirring, until pink and beginning to curl, about 2 minutes. Set aside. 2. Heat the remaining 2 tbsp. olive ...