Opinions expressed by Forbes Contributors are their own. Elizabeth Karmel cooks and writes about food drink and travel. My journey with “shrimp and grits” all started with the shrimp and grits ...

The blend gets its smoky essence from ground cumin, its earthiness from oregano ... While it might seem tempting to get fresh shrimp from the seafood counter, frozen is actually best for this recipe.

This is a luxurious version of a popular Cantonese snack. I use fresh whole shrimp, and it takes some time to remove the heads and shells. Buy larger shrimp, even though they are more expensive ...

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 ...