This dish combines the richness of butter and cream with the smoky heat of thecha, creating a perfect balance of flavours.

Is there anything prawns can’t do? We like them tossed through pasta in a spicy tomato sauce or done wafu pasta-style with sake-soy butter; but we’re equally pleased by prawn recipes that see the ...

1. In a bowl, whisk the mayonnaise, ketchup, paprika, Worcestershire sauce, lemon juice, garlic, dill, hot sauce, and a pinch ...

It's Milk Street Kitchen's holiday upgrade to shrimp cocktail! J.M. Hirsch, editorial director of Christopher Kimball’s Milk ...

Legendary French chef Jacques Pépin has a surprisingly simple trick for making shrimp cocktail even better. He tosses the ...

1. Heat oil in a wide skillet over medium-high. When oil is wavy, add shallots and fry until lightly browned, about 2 minutes ...