I love crustaceans. Lobsters, prawns, crabs, and crawfish are some of the tastiest things our beautiful ocean has to offer, but all those shells and legs can make them intimidating. Knowing how to eat ...

Look for firm, sweet-smelling shrimp and skip anything mushy—they'll stay mushy after cooking. With high-quality sh ...

Most needs are actually deep wants. I don’t need Maldon salt, but my scrambled eggs aren’t the same without the crunchy flakes. I don’t need to remove every germ from every garlic clove, but doing so ...

(WSVN) — "Hello, I’m Chef Michael Pirolo from Bází and this is Online Xtra! Today, I’m going to be showing you how to devein shrimp." Chef Michael Pirolo: "Get yourself a wet towel. People are always ...

Shrimp accounts for almost 25% of seafood sold in the U.S.—and with good reason. A delicious, low-calorie protein, the versatile crustacean is also rich in vitamins, minerals and antioxidants. Though ...

Let’s be honest: Shrimp are great when you don’t have to deal with them in their raw glory. All those little legs and shells and veins — who wants to mess with that slippery stuff? Fortunately, ...

This week, Food editor Judy Walker shows you how to peel and devein Louisiana shrimp at home. Each week look for a new webisode of "In Judy's Kitchen" on Nola.com. If there's some kitchen trick you ...

QUESTION: When a recipe calls for cooking shrimp with shells on, what’s the best way to devein them? — Elizabeth Kampa, Livonia. ANSWER: There are many fancy kitchen gadgets for deveining shrimp.

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