You've probably perfected the fine art of extracting every bit of meaty flesh from that pesky shrimp tail—and whether you do this daintily with a fork and knife or use your fingers to pinch the ...

“Shrimp tikka masala. Delicious recipe. Look at those shrimp. Look at that. They still have the tails on the shrimp. What the hell, Al Roker?” Al immediately grabbed the book to point out that ...

To make the prawn stock, put the reserved heads, shells and tails in a pan and cover with 1.5 litres/2¾ pints of cold water. Add a pinch of salt, bring to a gentle boil, then simmer for 20 minutes.