While quick grits can work in a pinch, stone-ground grits are the ... from the heat while you prepare the shrimp. For the best results, I recommend using fresh, large shrimp (but frozen and ...

Let's face it: Most of the raw shrimp we buy here in the desert is pretty ghoulish. Often, the shrimp are limp and soft--never a good thing. Supposedly, that comes from being frozen and then ...

You can also turn it into an appetizer by layering the shrimp over toasted bread rubbed with olive oil and garlic. You can omit the fresh tomatoes if they are not available. If you want to change ...

This Greek-inspired pasta salad features shrimp, fusilli pasta, plenty of veggies and herbs, a tangy vinaigrette, and feta ...